Recipe - Chilis Chicken Enchilada Soup

HONEYLIME DRESSING
One fourth cup Grey Poupon Dijon mustard
One fourth cup Honey
1 One half tablespoon Sugar
1 tablespoon Sesame oil
1 One half tablespoon Apple cider vinegar
1 One half teaspoon Lime juice

PICO DE GALLO
2 md Tomatoes, minced
One half cup Spanish onion, minced
2 teaspoon Jalapeno pepper, seeded and
;deribbed
2 teaspoon Cilantro, finely minced
pn Salt

SALAD
4 Chicken breast halves,
;boneless and skinless
One half cup Teriyaki marinade
4 cup Iceberg lettuce, chopped
4 cup Green leaf lettuce, choppped
1 cup Red cabbage, chopped
1 cn Pineapple chunks in juice,
;drained (5.5 oz. can)
10 Tortilla chips

Make the dressing by blending all the ingredients in a small bowl with an
electric mixer. Cover and chill.

Make the Pico de Gallo by combining all the ingredients in a small bowl.
Cover and chill.

1. Marinate chicken in the teriyaki for at least 2 hours. You can use a
resealable plastic bag for this. Put the chicken into the bag and pour in
the marinade, then toss it into the fridge.

2. Prepare the barbecue or preheat a stovetop grill. Grill the chicken for
4 to 5 minutes per side or until done.

3. Toss the lettuce and cabbage together, then divide the greens into 2
large individualserving salad bowls.

4. Divide the pico de gallo and pour it in 2 even portions over the greens.

5. Divide the pineapple and sprinkle it on the salads.

6. Break the tortilla chips into large chunks and sprinkle half on each
salad.

7. Slice the grilled chicken breasts into thin strips, and spread half the
strips onto each salad.

8. Pour the dressing into 2 small bowls and serve with the salads.

Source: Top Secret Restaurant Recipes by Todd Wilbur
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998