Recipe - Southwest Chicken Salad

2 tablespoon Finely chopped scallions or
grreen onions (with tops)
2 tablespoon Lime juice
One fourth teaspoon Salt
2 cup Cutup cooked chicken
1 cup Cooked green peas
1 cup Mayonnaise or salad
dressing
One fourth cup Finely chopped carrot
One fourth cup F nely chopped celery
One fourth cup F nely chopped fresh
cilantro
3 tablespoon Orange juice
One half teaspoon Salt
One half teaspoon Ground cinnamon
One fourth teaspoon Freshlygrround pepper
Lettuce leaves
3 Oranges, pared and
sectioned
2 Avocados, peeled and cut
into wedges

Mix scallions, lime juice and One fourth teaspoon salt; cover and refrigerate. Mix
remaining ingredients except lettuce, oranges and avocados; cover and
refrigerate at least 1 hour.

Spoon chicken mixture onto lettuce. Garnish with oranges and avocados.
Sprinkle with scallions.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini