Recipe - Ensalada Del Pollo Asado

6 Boneless; skinless chicken
breasts (6 ounces each,
trimmed)
6 Scallions; trimmed
2 tablespoon Olive oil
2 tablespoon Lime juice; (1 lime)
1 tablespoon Seasoned salt
1 One half teaspoon TABASCO® pepper sauce
1 teaspoon Chopped garlic
3 Poblano or other mediumhot
green chile peppers
1 small Romaine lettuce; (about 12
ounces), cut into large
piece, well rinsed and
dried
1 Head Boston lettuce leaves;
separated, well rinsed and
dried
12 Ears pickled baby corn;
drained
6 ounce Jicama; pared, cut into 1
One half x One fourth x 1/4inch
julienne OR water
chestnuts, cut into thin
strips
1 md Cucumber; (about 6 ounces),
pared, seeded, cut or sliced up
1 lg Ripe; red tomato (9 ounces),
blanched, skinned cut into
6 wedges
1 lg Yellow tomato; (about 9
ounces), blanched, skinned,
cut into 6 wedges, or
yellow cherry tomatoes left
whole
1 cup Cilantro sprigs
TomatoPoblano Vinaigrette;
(recipe follows)
6 Flour tortillas; (10 inch),
warm

Marinate chicken and scallions in oil, lime juice, seasoned salt, Tabasco
pepper sauce and garlic 2 to 3 hours. Roast chile peppers over mediumlow
flame, turning often, until skins are charred. Let stand in covered bowl 10
minutes. Scrape away skins, rinse peppers well and seed them. Cut 2 peppers
into 1/4inch thick strips; reserve for salad. Cut 1 pepper into 1/4inch
dice; reserve for TomatoPoblano Vinaigrette. At serving time, prepare
mesquite grill. Arrange romaine and Boston lettuce leaves on 6 large
plates. Garnish each decoratively with poblano chile strips, pickled baby
corn, jicama, cucumber, tomato wedges and cilantro sprigs. Grill chicken
turning once, until just cooked through, 12 to 15 minutes. Add scallions in
last 3 or 4 minutes of grilling. Cut each breast into 1/2inch thick
slices. Fan slices on top of salads. Garnish each with a scallion. Drizzle
some vinaigrette over each salad. Serve immediately with warm tortillas.
Pass additional vinaigrette separately.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 25, 1998