Mexican Chicken Salad

* Exported from MasterCook *

Mexican Chicken Salad

Recipe By :Milwaukee Journal Sentinel
Serving Size : Preparation Time :0:00
Categories :Milwaukee Journal Sentinel
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cilantro-lime vinaigrette (see recipe)
4 chicken breast halves (bone in)
1 onion, quartered
1 carrot, sliced
1 bay leaf
1 small dried hot pepper
2 sprigs coriander
6 peppercorns
Watercress or other crisp greens
1 ripe avocado
2 green onions, finely chopped
12 cherry tomatoes
1/4 cup chopped fresh cilantro

Prepare cilantro-lime vinaigrette; set aside.
Bring several inches of water to boil in large, shallow pan with the
onion, carrot, bay leaf, hot
pepper, coriander sprigs and peppercorns. Simmer about 15 minutes.

Add chicken breasts, cover pan and simmer 5 to 10 minutes, until meat is
tender and juices run
clear. Keep chicken in pan and set aside to cool in the liquid.

Remove skin and bones from chicken, and cut or shred meat into bite-size
pieces. Toss with
1/4-cup of the cilantro-lime vinaigrette and refrigerate until ready to
serve.

At serving time, line platter with watercress or greens and arrange
avocado slices on top. Drizzle
with another few tablespoons of the cilantro-lime vinaigrette. Pile
chicken in center and circle with
halved cherry tomatoes. Scatter chopped green onions and chopped
coriander on top. Makes 4
servings.

Published by Cottage Life Books and Firefly Books, the large-size
paperback sells for $24.95.
Spicy, summery chicken salad goes south of the border for flavor. Serve
this south-of-the-border-inspired salad from "Cottage Life's Summer
Weekend Cookbook" with warm, crisp tortilla wedges and icy bottles of
Mexican beer.