Recipe - Mexican Chicken Salad From Lhj

1 teaspoon Cumin
One half teaspoon Cinnamon
1 pn Cloves
1 pn Ground red pepper
1 tablespoon Fresh lime juice
One half teaspoon Salt
One fourth teaspoon Grated lime peel
2 tablespoon Vegetable oil
2 cup Finely chopped cooked
chicken
One half cup Finely chopped celery
One half cup Thinly cut or sliced up green onions
1 Fresh jalapeño; or serrano
chile,
; seeded and minced
Lettuce leaves
1 Avocado; cut or sliced up
Lime wedges; for garnish

Combine cumin, cinnamon, cloves and red pepper in small saucepan. Heat,
stirring, over low heat until fragrant, about 30 seconds. Transfer to large
bowl. Add lime juice, salt and lime peel. Whisk in oil. Add chicken,
celery, green onions and jalapeño; toss well. Line platter with lettuce
leaves. Arrange chicken salad and avocado on top. Garnish with lime wedges.

Total prep time: 20 minutes Degree of difficulty: Easy

(C) Copyright 1997, Meredith Corporation, All Rights Reserved

Busted by Barb, Possum Kingdom Lake

NOTES : Tuesday, December 23, 1997 4:59 AM The hot and sweet spices,
cooked quickly to remove their harshness, come together in a burst of
flavor. The chicken should be cut into small pieces or shredded. Serve with
fresh tortillas, cornbread or cornsticks.

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MCRecipe Digest V1 #978 by "abprice@wf.net" abprice@wf.net on
Jan 2, 1998