INGREDIENTS

INSTRUCTIONS

SAUCE
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:37:58 GMT
1. Put the chicken breast in a saucepan and cover with water. Bring to a
boil. Turn down the pan and simmer for 10 minutes. Turn off the heat and
let chicken cool in the saucepan Remave the chicken breast and shred it
with fingers into thin strips. Set aside.
2. Bring 2 cups of water to a boil Drop in the tomatoes for 10 seconds,
then remove to cold water. Remove the skins, which will come off easily.
Cut the tomatoes in half the seeds Cut the halves into 1/8-inch-wide
slices. Set aside.
3. Arrange the shredded lettuce on a serving platter in a wide mound.
Spread the tomatoes leaving a half inch border around the chicken shreds
over the top, leaving a half -inch border arroung the edge. Scatter the
chicken over the tomatoes leaving a narrow border of tomato. Garnish the
top with coriander and scallions.
4. Combine the sauce ingredients in asmall bowl. Dizzle the sauce over the
salad just before serving.  Toss and serve. Serves 2
JEWISH-FOOD digest 261
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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