Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Scallions Or Green Onions; * |
2 tablespoons | Lime Juice |
¼ teaspoon | Salt |
2 cups | Cooked Chicken; Cut Up |
1 cup | Green Peas; Cooked |
1 cup | Mayonnaise Or Salad Dressing |
¼ cup | Carrot; Finely Chopped |
¼ cup | Celery; Finely Chopped |
¼ cup | Fresh Cilantro;FinelySnipped |
3 tablespoons | Orange Juice |
½ teaspoon | Salt |
½ teaspoon | Cinnamon; Ground |
¼ teaspoon | Pepper; Freshly Ground |
\N \N | Lettuce Leaves |
3 \N | Oranges; ** |
2 \N | Avocados; *** |
* Finely chop the scallions or green onions including a few green tops.
** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and ¼ t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions.