Recipe - Chicken Vegetable Salad In Flatbread

4 Garlic cloves; crushed
4 small Skinless boneless chicken
breasts
2 Sweet or mild onions;
peeled, cut into One half inch
slices
Freshly ground pepper
Kosher salt; if desired
One fourth cup Balsamic vinegar
1 tablespoon Ground cumin
2 Garlic cloves; minced
Kosher salt
Freshly ground pepper
1 lg Tomato; seeded/ minced
4 lg Mushrooms
2 md Carrots; julienne cut
8 ounce Roasted red peppers; thinly
cut or sliced up
1 Palm hearts; thinly cut or sliced up /o
pt
16 Cilantro sprigs
8 Lavashstyle flatbreads

Recipe by: Dorothy Lane Markets Combine garlic and pepper and rub on
chicken breasts. Grill chicken and onion slices and separate onion into
rings. Salt if desired. Combine ingredients for marinade in a medium bowl.
Add tomato, mushrooms, carrots, and red peppers and mix gently. Add cooked
onion rings to vegetables and toss again. Thinly slice cooked chicken
across the grain and on the bias.

To assemble, lay out lavash breads and cut 8 (6x12 inch) rectangles. Place
equal amounts of vegetables at one end, spreading vegetables across width
of bread. Arrange chicken on vegetables. Top with cilantro. Roll lavash
tighly to form rolls. Slice each roll on bias. Makes 68 servings.
jmerrill@prodigy.com

MC formatted and busted by Martha Hicks 4/98

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 13, 1998