| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Salads, Poultry, Mexican | 1 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | Carrot coarsley cut | |
| 1 | c | Peas |
| 2 | Celery stalks; chopped | |
| 1/2 | Onion; chopped | |
| 1/2 | c | Mayonaise |
| 1/2 | c | Milk |
| 2 | tb | Lime juice |
| 1 | ts | Mustard |
| 1 | Head lettuce | |
| Salt and pepper |
INSTRUCTIONS
1. Wash the chicken well and boil it with salt. Cut it into coarse chunks. 2. Boil the carrots and peas. 3. When the chicken, peas and carrots have cooled a little, mix them with the celery, onion mayonaise, milk, lime and the mustard in a salad bowl. Serve the salad cold over lettuce. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@gj.net> on Nov 07, 1997
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