South of the Border Chicken Salad
Source of Recipe
Joanne
List of Ingredients
Avocado Relish:
2 large ripe avocados, peeled
2 ripe tomatoes, or 4 peeled tomatillos
1/2 onion chopped, medium
1/2 cup jicama, peeled, chopped to 3/8 inch size chunks
1 firm pear, peeled, seeded, chopped to 3/8 inch chunks
1/8 of a medium cantaloupe, peeled and cut into small chunks
about 3/8 inch in size
Onion salt and garlic salt to taste (about 1 tsp each)
Pepper to taste
2 Tablespoons chopped cilantro
2 Tablespoons parsley, chopped
juice of one lime
3 packets Splenda
Grilled chicken:
Juice of one lime
Red chili powder, to taste (about 2 Tbsp)
Vegetable oil
4 boneless, skinless chicken breasts, halved
Fresh Romaine lettuce leaves
Recipe
Peel avocado and cut into 1" chunks. Place in medium bowl
with diced tomatoes, onion, jicama, pear, garlic and onion
salts, pepper, cilantro and parsley. Sprinkle with
lime juice and Splenda. Toss gently and refrigerate,
covered.
Using sharp knife, lightly score each chicken breast in a
diamond pattern on both sides. mix together the lime juice,
red chili powder, and cooking oil.
Cooking Instructions: Cook breasts about 3-5 minutes each
side until browned and cooked through. Serve plate with
avocado relish on a bed of lettuce leaves.*
Using a George Foreman type grill, cook chicken 4 minutes,
until juices run clear then serve.
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