Name: Ensalada Del Pollo Asado
Ingredients: 6 Boneless; skinless chicken breasts (6 ounces each, trimmed); 6 Scallions; trimmed; 2 tb Olive oil; 2 tb Lime juice; (1 lime); 1 tb Seasoned salt; 1 1/2 ts TABASCO® pepper sauce; 1 ts Chopped garlic; 3 Poblano or other medium-hot green chile peppers; 1 sm Romaine lettuce; (about 12 ounces), cut into large piece, well rinsed and dried; 1 Head Boston lettuce leaves; separated, well rinsed and dried; 12 Ears pickled baby corn; drained; 6 oz Jicama; pared, cut into 1 1/2 x 1/4 x 1/4-inch julienne OR water chestnuts, cut into thin strips; 1 md Cucumber; (about 6 ounces), pared, seeded, sliced; 1 lg Ripe; red tomato (9 ounces), blanched, skinned cut into 6 wedges; 1 lg Yellow tomato; (about 9 ounces), blanched, skinned, cut into 6 wedges, or yellow cherry tomatoes left whole; 1 c Cilantro sprigs; Tomato-Poblano Vinaigrette; (recipe follows); 6 Flour tortillas; (10 inch), warm

When all earthly glory is passed away then shall this church be presented without spot before God the Father’s throne. Thrones, principalities, and powers upon earth shall come to nothing; dignities, and offices, and endowments shall all pass away; but the Church of the first-born shall shine as the stars at the last, and be presented with joy before the Father’s throne, in the day of Christ’s appearing. When the Lord’s jewels are made up, and manifestation of the sons of God takes place, Episcopacy, and Presbyterianism, and Congregationalism will not be mentioned; one Church only will be named, and that is the Church of the elect.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		*, Tabasco	6	Servings

INGREDIENTS

6		Boneless; skinless chicken breasts (6 ounces each, trimmed)
6		Scallions; trimmed
2	tb	Olive oil
2	tb	Lime juice; (1 lime)
1	tb	Seasoned salt
1 1/2	ts	TABASCO® pepper sauce
1	ts	Chopped garlic
3		Poblano or other medium-hot green chile peppers
1	sm	Romaine lettuce; (about 12 ounces), cut into large piece, well rinsed and dried
1		Head Boston lettuce leaves; separated, well rinsed and dried
12		Ears pickled baby corn; drained
6	oz	Jicama; pared, cut into 1 1/2 x 1/4 x 1/4-inch julienne OR water chestnuts, cut into thin strips
1	md	Cucumber; (about 6 ounces), pared, seeded, sliced
1	lg	Ripe; red tomato (9 ounces), blanched, skinned cut into 6 wedges
1	lg	Yellow tomato; (about 9 ounces), blanched, skinned, cut into 6 wedges, or yellow cherry tomatoes left whole
1	c	Cilantro sprigs
		Tomato-Poblano Vinaigrette; (recipe follows)
6		Flour tortillas; (10 inch), warm

INSTRUCTIONS

Marinate chicken and scallions in oil, lime juice, seasoned salt, Tabasco
pepper sauce and garlic 2 to 3 hours. Roast chile peppers over medium-low
flame, turning often, until skins are charred. Let stand in covered bowl 10
minutes. Scrape away skins, rinse peppers well and seed them. Cut 2 peppers
into 1/4-inch thick strips; reserve for salad. Cut 1 pepper into 1/4-inch
dice; reserve for Tomato-Poblano Vinaigrette. At serving time, prepare
mesquite grill. Arrange romaine and Boston lettuce leaves on 6 large
plates. Garnish each decoratively with poblano chile strips, pickled baby
corn, jicama, cucumber, tomato wedges and cilantro sprigs. Grill chicken
turning once, until just cooked through, 12 to 15 minutes. Add scallions in
last 3 or 4 minutes of grilling. Cut each breast into 1/2-inch thick
slices. Fan slices on top of salads. Garnish each with a scallion. Drizzle
some vinaigrette over each salad. Serve immediately with warm tortillas.
Pass additional vinaigrette separately.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 25, 1998

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