| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Olive Oil |
| 1 | ts | Cumin, Ground |
| 1 | ts | Cayenne |
| 1 | tb | Cilantro, Chopped |
| Salt | ||
| 4 | Chicken Breast Halves | |
| 6 | Tomatillo, Chopped | |
| 1/2 | c | Olive Oil |
| 3 | tb | Red Wine Vinegar |
| 2 | Ancho Chilis, Seeded | |
| 1 | tb | Cilantro, Chopped Fine |
| Salt | ||
| Pepper | ||
| 3 | sm | Hds Red or Green Leaf Lettuce |
| 1 1/2 | c | Cheddar, Shredded |
| 1 1/2 | c | Monterey Jack, Shredded |
INSTRUCTIONS
Combine the first measure of olive oil, ground cumin, cayenne, the first measure of cilantro and salt (to taste) in a bowl. Remove the skin and bones from the chiken breasts. Rub the chicken with the olive oil & herb mixture. Grill the chicken on both sides until tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped tomatillo, the second measure of olive oil, the red wine vinegar, the ancho chilis, the second measure of cilantro and salt and pepper to taste in a small bowl. Set aside. Wash and dry the lettuce and tear into chunks. Arrange in a large bowl. Cut the chicken breasts into 1/2" thick slices and arrange in the center of the lettuce. Arrange the shredded Cheddar and Monterey Jack around the chicken. Pour the vinagrette over the salad and serve. Posted to EAT-L Digest 31 Aug 96 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Sat, 31 Aug 1996 09:49:06 -0800
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