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 \N | Oranges, pared and sectioned |
2 \N | 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