Grilled Chicken Salad With Cilantro Pesto Mayonnaise

We are prepared to serve the Lord only by sacrifice. We are fit for the work of God only when we have wept over it, prayed about it, and then we are enabled by Him to tackle the job that needs to be done. May God give to us hearts that bleed, eyes that are wide open to see, minds that are clear to interpret God's purposes, wills that are obedient, and a determination that is utterly unflinching as we set about the tasks He would have us do.

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Meats			8	Servings

INGREDIENTS

1 1/2	lb	Boneless skinless chicken
		Breasts
1/4	lb	Poblano peppers, roasted
		And diced
1/3	lb	Red, yellow and green bell
		Peppers, roast peel
		Dice
2		Stalks celery, minced
1		Granny Smith apple
		Minced
1	T	Lime juice
3/4	c	Cilantro Pesto, See
		Recipe
1 1/2	c	Mayonnaise
1		Fresh cilantro, chopped
1	t	Salt
1	t	Black pepper

INSTRUCTIONS

Grill the chicken, preferably over wood. Chill and dice. Mix in the
remaining ingredients and season to taste with salt and pepper.  See
the recipe "Cilantro Pesto" in this cookbook for ingredients and
directions for preparing the Cilantro Pesto.  CHEF'S NOTE: All the
peppers used should be roasted and diced. The  bell pepper mixture
should consist of equal parts red, yellow, and  green peppers, roasted,
peeled, and diced. Total amount of bell  peppers should equal 1/3 cup.
Recipe By     : Mark Haugen of Tejas, Minneapolis, MN  From:          
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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