Mexican chicken salad from lhj

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Cumin
½ teaspoon Cinnamon
1 pinch Cloves
1 pinch Ground red pepper
1 tablespoon Fresh lime juice
½ teaspoon Salt
¼ teaspoon Grated lime peel
2 tablespoons Vegetable oil
2 cups Finely chopped cooked chicken
½ cup Finely chopped celery
½ cup Thinly sliced green onions
1 Fresh jalapeño; or serrano chile,
; seeded and minced
Lettuce leaves
1 Avocado; sliced
Lime wedges; for garnish

Directions

Combine cumin, cinnamon, cloves and red pepper in small saucepan. Heat, stirring, over low heat until fragrant, about 30 seconds. Transfer to large bowl. Add lime juice, salt and lime peel. Whisk in oil. Add chicken, celery, green onions and jalapeño; toss well. Line platter with lettuce leaves. Arrange chicken salad and avocado on top. Garnish with lime wedges.

Total prep time: 20 minutes Degree of difficulty: Easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Tuesday, December 23, 1997 4:59 AM The hot and sweet spices, cooked quickly to remove their harshness, come together in a burst of flavor. The chicken should be cut into small pieces or shredded. Serve with fresh tortillas, cornbread or cornsticks.

Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest V1 #978 by "abprice@..." <abprice@...> on Jan 2, 1998

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