Recipe - Grilled Chicken Salad With Cilantro Pesto Mayonnaise

1 One half pound Boneless skinless chicken
Breasts
One fourth pound Poblano peppers roasted
And minced
1/3 pound Red, yellow, and green bell
Peppers roast, peel,
Dice
2 Stalks celery minced
1 Granny Smith apple
Minced
1 tablespoon Lime juice
Three fourths cup Cilantro Pesto See
Recipe
1 One half cup Mayonnaise
1 bn Fresh cilantro chopped
1 teaspoon Salt
1 teaspoon Black pepper

Grill the chicken, preferably over wood. Chill and dice. Mix in the
remaining ingredients and season to taste with salt and pepper.

See the recipe "Cilantro Pesto" in this cookbook for ingredients and

directions for preparing the Cilantro Pesto.

CHEF'S NOTE: All the peppers used should be roasted and minced . The bell
pepper mixture should consist of equal parts red, yellow, and green
peppers, roasted, peeled, and minced . Total amount of bell peppers should
equal 1/3 cup.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip