Southwest chicken salad

Yield: 1 servings

Measure Ingredient
2 tablespoons Finely chopped scallions or grreen onions (with tops)
2 tablespoons Lime juice
¼ teaspoon Salt
2 cups Cut-up cooked chicken
1 cup Cooked green peas
1 cup Mayonnaise or salad dressing
¼ cup Finely chopped carrot
¼ cup F nely chopped celery
¼ cup F nely chopped fresh cilantro
3 tablespoons Orange juice
½ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Freshlygrround pepper Lettuce leaves
3 Oranges, pared and sectioned
2 Avocados, peeled and cut into wedges

Mix scallions, lime juice and ¼ teaspoon salt; cover and refrigerate. Mix remaining ingredients except lettuce, oranges and avocados; cover and refrigerate at least 1 hour.

Spoon chicken mixture onto lettuce. Garnish with oranges and avocados.

Sprinkle with scallions.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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