INGREDIENTS

INSTRUCTIONS

FOR THE CHICKEN
FOR THE TORTILLA CRISPS
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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