| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime juice |
| 3 |
tb |
Olive oil |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
Chili powder |
| 1/4 |
ts |
Salt |
| 2 |
c |
Cooked and cubed chicken |
| 1 |
|
Red bell pepper; cut into thin strips |
| 1/3 |
c |
Sliced green onions; including tops |
| 2 |
tb |
Chopped fresh cilantro or parsley |
| 2 |
|
Jalapeno peppers; stemmed, seeded and minced |
| 3 |
c |
Cooked rice; cooled |
| 2 |
|
Avocados; seeded, peeled and cut into chunks |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) (COLLECTION)
Date: Thu, 22 Jul 1993 18:23:06 GMT
Blend lime juice, oil, garlic, chili powder and salt in large bowl. Add
chicken, red pepper, onions, cilantro and hot peppers. Cover and
refrigerate 2 to 3 hours. Add rice and avocado chunks; toss lightly, and
serve.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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