| 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
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”