| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salads, Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Finely chopped scallions or grreen onions (with tops) |
| 2 |
tb |
Lime juice |
| 1/4 |
ts |
Salt |
| 2 |
c |
Cut-up cooked chicken |
| 1 |
c |
Cooked green peas |
| 1 |
c |
Mayonnaise or salad dressing |
| 1/4 |
c |
Finely chopped carrot |
| 1/4 |
c |
F nely chopped celery |
| 1/4 |
c |
F nely chopped fresh cilantro |
| 3 |
tb |
Orange juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Freshlygrround pepper Lettuce leaves |
| 3 |
|
Oranges, pared and sectioned |
| 2 |
|
Avocados, peeled and cut into wedges |
|
6 |
servings. |
INSTRUCTIONS
Mix scallions, lime juice and 1/4 teaspoon salt; cover and refrigerate. Mix
remaining ingredients except lettuce, oranges and avocados; cover and
refrigerate at least 1 hour.
Spoon chicken mixture onto lettuce. Garnish with oranges and avocados.
Sprinkle with scallions.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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