| 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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