Yield: 4 -6 serving
|½ cup||Fresh cilantro leaves|
|1 medium||Garlic clove|
|1||Jalapeno chili, trimmed|
|1 large||Tomatillo, husked and halved*|
|1||2 x 1/2-inch piece red onion|
|1 cup||(or more) chicken stock or canned broth|
|4 larges||Boneless chicken breast halves, skinned|
|½ large||Red bell pepper, diced|
|½ large||Yellow bell pepper, diced|
|1½ cup||Diced peeled jicama|
|½ cup||Fresh lime juice|
|½ cup||Olive oil|
|2 tablespoons||Dijon mustard|
|¼ small||Red cabbage head, diced|
|1||Firm, ripe avocado, peeled & cut into 1/2-inch dice|
|6 larges||Green onions, sliced|
|1 pounds||Cherry tomatoes, halved|
|Fresh cilantro sprigs|
For dressing: Insert Steel Knife. Place ciiantro in work bowl. With machine running, drop garlic and jalapeno through feed tube and mince. Scrape down sides of work bowl. Add tomatillo and onion and process until chopped, 10 to 15 seconds. Scrape down sides of work bowl. Add lime juice and next 5 ingredients and process until well mixed, about 10 seconds. Transfer to large bowl.
For salad: Bring 1 C chicken stock to boil in heavy large skillet. Add chicken, reduce heat and simmer until cooked through, turning occasionally and adding more chicken broth as necessary, about 8 minutes. Remove from heat and let stand until just cool enough to handle. Reserve broth for another use. (Or to microwave: Wrap each breast half in plastic. Arrange around outer edge of large paper plate. Cook on Medium-High until cooked through, about 5 minutes, turning once after 3 minutes. Let stand 5 minutes. Pierce meat through plastic to check doneness. Juices should run clear. Remove plastic wrap.)
Cut chicken into ¼-inch cubes. Toss with dressing in large bowl.
Add bell peppers and next 5 ingredients and toss gently. (Can be prepared 4 hours ahead. Cover and refrigerate.) Pour off excess liquid. Garnish with cilantro.
*A green tomatolike vegetable with a paper-thin husk. Available at Latin American markets, specialty foods stores and some supermarkets.
Bon Appetit/August/89 Scanned & fixed by Di and Gary