| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Mexican |
Chicken, Salads & sa |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Cinnamon |
| 1 |
pn |
Cloves |
| 1 |
pn |
Ground red pepper |
| 1 |
tb |
Fresh lime juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Grated lime peel |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Finely chopped cooked chicken |
| 1/2 |
c |
Finely chopped celery |
| 1/2 |
c |
Thinly sliced green onions |
| 1 |
|
Fresh jalapeño; or serrano chile, |
|
|
; seeded and minced |
|
|
Lettuce leaves |
| 1 |
|
Avocado; sliced |
|
|
Lime wedges; for garnish |
INSTRUCTIONS
Combine cumin, cinnamon, cloves and red pepper in small saucepan. Heat,
stirring, over low heat until fragrant, about 30 seconds. Transfer to large
bowl. Add lime juice, salt and lime peel. Whisk in oil. Add chicken,
celery, green onions and jalapeño; toss well. Line platter with lettuce
leaves. Arrange chicken salad and avocado on top. Garnish with lime wedges.
Total prep time: 20 minutes Degree of difficulty: Easy
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : Tuesday, December 23, 1997 4:59 AM The hot and sweet spices,
cooked quickly to remove their harshness, come together in a burst of
flavor. The chicken should be cut into small pieces or shredded. Serve with
fresh tortillas, cornbread or cornsticks.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #978 by "abprice@wf.net" <abprice@wf.net> on
Jan 2, 1998
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