| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salad, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Boneless chicken breast; cut into bite-size pieces |
| 2 |
ts |
Minced garlic |
| 1 |
c |
Corn |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 3 |
c |
Tortilla strips; deep fried |
| 4 |
c |
Cooked black beans |
| 3 |
c |
Shredded iceberg lettuce |
| 2 |
c |
Diced jicama |
|
|
Chopped coriander forgarnish |
| 4 |
|
Tomatoes; cut into wedges |
| 1/2 |
c |
Lime Cilantro Vinaigrette (See recipe) |
INSTRUCTIONS
Heat a skillet over moderately high heat until hot. Add oil and chicken and
saute briefly. Add garlic and saute until chicken begins to color. Add corn
and saute until chicken is cooked through and corn is golden brown. Season
with salt and pepper.
Arrange tortilla strips around edges of 4 serving plates. Put 1 cup hot
beans in the center of each and top with lettuce. Add chicken and corn
mixture and top with jicama and cilantro. Garnish with tomato wedges and
drizzle with dressing.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #877 by Bill Webster <thelma@pipeline.com> on
Nov 01, 1997
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