| 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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