| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Salads | 1 | Servings |
INGREDIENTS
| 1/2 | c | Cilantro-lime vinaigrette (see recipe) |
| 4 | Chicken breast halves (bone in) | |
| 1 | Onion; quartered | |
| 1 | Carrot; sliced | |
| 1 | Bay leaf | |
| 1 | sm | Dried hot pepper |
| 2 | Sprigs coriander | |
| 6 | Peppercorns | |
| Watercress or other crisp greens | ||
| 1 | Ripe avocado | |
| 2 | Green onions; finely chopped | |
| 12 | Cherry tomatoes | |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
Recipe By : Milwaukee Journal Sentinel Prepare cilantro-lime vinaigrette; set aside. Bring several inches of water to boil in large, shallow pan with the onion, carrot, bay leaf, hot pepper, coriander sprigs and peppercorns. Simmer about 15 minutes. Add chicken breasts, cover pan and simmer 5 to 10 minutes, until meat is tender and juices run clear. Keep chicken in pan and set aside to cool in the liquid. Remove skin and bones from chicken, and cut or shred meat into bite-size pieces. Toss with 1/4-cup of the cilantro-lime vinaigrette and refrigerate until ready to serve. At serving time, line platter with watercress or greens and arrange avocado slices on top. Drizzle with another few tablespoons of the cilantro-lime vinaigrette. Pile chicken in center and circle with halved cherry tomatoes. Scatter chopped green onions and chopped coriander on top. Makes 4 servings. Published by Cottage Life Books and Firefly Books, the large-size paperback sells for $24.95. Spicy, summery chicken salad goes south of the border for flavor. Serve this south-of-the-border-inspired salad from "Cottage Life's Summer Weekend Cookbook" with warm, crisp tortilla wedges and icy bottles of Mexican beer. Posted to MC-Recipe Digest V1 #847 by Dianne Larson Ward <dianne@olynet.com> on Oct 14, 1997
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