Mexican chicken salad from lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Cloves |
| 1 | pinch | Ground red pepper |
| 1 | tablespoon | Fresh lime juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Grated lime peel |
| 2 | tablespoons | Vegetable oil |
| 2 | cups | Finely chopped cooked chicken |
| ½ | cup | Finely chopped celery |
| ½ | cup | Thinly sliced green onions |
| 1 | Fresh jalapeño; or serrano chile, | |
| ; seeded and minced | ||
| Lettuce leaves | ||
| 1 | Avocado; sliced | |
| Lime wedges; for garnish | ||
Directions
Combine cumin, cinnamon, cloves and red pepper in small saucepan. Heat, stirring, over low heat until fragrant, about 30 seconds. Transfer to large bowl. Add lime juice, salt and lime peel. Whisk in oil. Add chicken, celery, green onions and jalapeño; toss well. Line platter with lettuce leaves. Arrange chicken salad and avocado on top. Garnish with lime wedges.
Total prep time: 20 minutes Degree of difficulty: Easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Tuesday, December 23, 1997 4:59 AM The hot and sweet spices, cooked quickly to remove their harshness, come together in a burst of flavor. The chicken should be cut into small pieces or shredded. Serve with fresh tortillas, cornbread or cornsticks.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #978 by "abprice@..." <abprice@...> on Jan 2, 1998