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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Mexican Salads, Poultry, Mexican, Main dishes, Vegetables 6 Servings

INGREDIENTS

2 tb Scallions Or Green Onions; *
2 tb Lime Juice
1/4 ts Salt
2 c Cooked Chicken; Cut Up
1 c Green Peas; Cooked
1 c Mayonnaise Or Salad Dressing
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c Fresh Cilantro;FinelySnipped
3 tb Orange Juice
1/2 ts Salt
1/2 ts Cinnamon; Ground
1/4 ts Pepper; Freshly Ground
Lettuce Leaves
3 Oranges; **
2 Avocados; ***

INSTRUCTIONS

*   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 1/4 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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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