| 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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