Recipe - Southwestern Grilled Chicken Salad

2 tablespoon Olive Oil
1 teaspoon Cumin, Ground
1 teaspoon Cayenne
1 tablespoon Cilantro, Chopped
Salt
4 Chicken Breast Halves
6 Tomatillo, Chopped
One half cup Olive Oil
3 tablespoon Red Wine Vinegar
2 Ancho Chilis, Seeded
1 tablespoon Cilantro, Chopped Fine
Salt
Pepper
3 small Hds Red or Green Leaf
Lettuce
1 One half cup Cheddar, Shredded
1 One half cup Monterey Jack, Shredded

Combine the first measure of olive oil, ground cumin, cayenne, the first
measure of cilantro and salt (to taste) in a bowl. Remove the skin and
bones from the chiken breasts. Rub the chicken with the olive oil & herb
mixture. Grill the chicken on both sides until tender (15 to 20 minutes).
Set aside in a small bowl. Stir the chopped tomatillo, the second measure
of olive oil, the red wine vinegar, the ancho chilis, the second measure of
cilantro and salt and pepper to taste in a small bowl. Set aside. Wash and
dry the lettuce and tear into chunks. Arrange in a large bowl. Cut the
chicken breasts into 1/2" thick slices and arrange in the center of the
lettuce. Arrange the shredded Cheddar and Monterey Jack around the chicken.
Pour the vinagrette over the salad and serve.

Posted to EATL Digest 31 Aug 96

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Sat, 31 Aug 1996 09:49:06 0800