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Chicken Salad Sombreros




Source of Recipe


the web


List of Ingredients




1 cup Green Chile Mayonnaise (recipe below)
1 teaspoon ground cumin
2 whole chicken breasts, poached and cubed
2 stalks celery, diced
1 cup seedless green grapes
salt/fresh cracked pepper to taste
vegetable oil for deep frying
4 flour tortillas
3 cups finely shredded leaf lettuce
1 cup Longhorn cheddar or sharp cheddar cheese
1/2 cup sliced black olives
1 bunch green onions, thinly sliced
1/2 cup toasted pine nuts, almonds, or walnuts
1/2 cup fresh cilantro leaves if desired

Recipe



In a large bowl combine mayonnaise and cumin. Stir in chicken,
celery, grapes, salt and pepper.
Chill until serving time.
In medium skillet, heat 1 inch of oil to 365 degrees. Slide a
tortilla into the oil. Cook for 30 seconds, turn and cook the other
side.
When crispy and golden, remove from oil and drain well on paper
towels.
Fry remaining tortillas.
To construct each sombrero, place 1 fried tortilla on each serving
plate.
Scatter lettuce over the tops.
Top each with a mound of chicken salad.
Garnish salads with cheese, olives, green onions, and nuts.
Serve immediately.

NOTE: The tortillas can also be fried and formed into bowl-shapes
using a ladle to hold/shape the bowls under the oil in a deep
saucepan filled approximately half-way with oil. Either way, you can
fry the tortillas several hours ahead, they will stay crisp...