INGREDIENTS

INSTRUCTIONS

Prepare the chicken:  In a bowl let the chicken marinate in the lime
juice with the oregano  and salt and pepper to taste, covered and
chilled, for at least 30  minutes or up to 1 hour. Drain the chicken,
pat it dry, and brush it  with the oil. Grill the chicken, seasoned
with salt and pepper, on a  well-oiled rack set about 6 inches over
glowing coals for 6 to 7  minutes on each side, or until it is just
cooked through.  (Alternately, the chicken can be grilled on top of the
stove in a  ridged grill pan over moderately high heat for about the
same length  of time.) Transfer the chicken to a cutting board and let
it stand  for 10 minutes.  Make the tortilla crisps while the chicken
is grilling:  In a heavy skillet heat 1/2 inch oil to 375F. on a
deep-fat  thermometer and in it fry the tortilla triangles in batches
for 45  seconds to 1 minute, or until they are golden, transferring
them with  a slotted spatula as they are fried to paper towels to drain
and  sprinkling them with salt. The tortilla crisps may be made 1 day
in  advance and kept in an airtight container.  In a large bowl combine
the corn, the bell pepper, and the scallions,  add the lime juice, the
oregano, the cumin, the oil, and salt and  black pepper to taste, and
toss the mixture until it is combined  well. Cut the chicken lengthwise
into thin slices and add it to the  corn mixture with any juices that
have accumulated on the cutting  board. Divide the arugula and the
tortilla crisps among 4 plates and  mound the chicken salad in the
center of each plate.  Serves 4.  Gourmet June 1990  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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