Grilled chicken salad with cilantro pesto may

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Boneless skinless chicken
Breasts
¼ pounds Poblano peppers -- roasted
And diced
⅓ pounds Red, yellow, and green bell
Peppers -- roast, peel,
Dice
2 Stalks celery -- minced
1 Granny Smith apple --
Minced
1 tablespoon Lime juice
¾ cup Cilantro Pesto -- See
Recipe
1½ cup Mayonnaise
1 bunch Fresh cilantro -- chopped
1 teaspoon Salt
1 teaspoon Black pepper

Directions

Grill the chicken, preferably over wood. Chill and dice. Mix in the remaining ingredients and season to taste with salt and pepper.

See the recipe "Cilantro Pesto" in this cookbook for ingredients and directions for preparing the Cilantro Pesto.

CHEF'S NOTE: All the peppers used should be roasted and diced. The bell pepper mixture should consist of equal parts red, yellow, and green peppers, roasted, peeled, and diced. Total amount of bell peppers should equal ⅓ cup.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN From: Date:

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