INGREDIENTS

INSTRUCTIONS

Trim chicken of any excess fat or sinew. Slice, across grain, into 3- by
1/2-inch strips. Stir marinade ingredients together in a medium bowl. Add
chicken strips and toss to evenly coat. Set aside at room temperature,
uncovered, 30 minutes. It's important not to marinate any longer, or the
acid in the lemon will break down the fibers of the chicken. Meanwhile,
prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper
in a bowl. Tear watercress into bite-sized pieces and toss with dressing.
Divide salad among 6 serving plates. Thinly slice avocado halves into
strips lengthwise and arrange on salad. Reserve in refrigerator. To cook
chicken, heat a large dry cast-iron skillet over high heat 15 minutes.
(Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from
marinade, one at a time, and add to pan, standing as far away as possible
to avoid splatters. Fry until dark golden-brown and crisp, about 1 minute
per side. Arrange about 8 hot chicken strips on each salad in a spoke
pattern. Serve immediately. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A17 broadcast 10-08-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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