*  Exported from  MasterCook  *
 
                      Mexican Chicken Salad
 
 Recipe By     :Milwaukee Journal Sentinel
 Serving Size  :    Preparation Time :0:00
 Categories    :Milwaukee Journal Sentinel                               
   Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 1/2 cup cilantro-lime vinaigrette (see recipe)
  4 chicken breast halves (bone in)
 1 onion, quartered 
 1 carrot, sliced
 1 bay leaf
 1 small dried hot pepper
 2 sprigs coriander
 6 peppercorns
 Watercress or other crisp greens
 1 ripe avocado
 2 green onions, finely chopped
 12 cherry tomatoes
 1/4 cup chopped fresh cilantro 
 
 Prepare cilantro-lime vinaigrette; set aside.
 Bring several inches of water to boil in large, shallow pan with the 
 onion, carrot, bay leaf, hot
 pepper, coriander sprigs and peppercorns. Simmer about 15 minutes.
 
 Add chicken breasts, cover pan and simmer 5 to 10 minutes, until meat is 
 tender and juices run
 clear. Keep chicken in pan and set aside to cool in the liquid.
 
 Remove skin and bones from chicken, and cut or shred meat into bite-size 
 pieces. Toss with
 1/4-cup of the cilantro-lime vinaigrette and refrigerate until ready to 
 serve.
 
 At serving time, line platter with watercress or greens and arrange 
 avocado slices on top. Drizzle
 with another few tablespoons of the cilantro-lime vinaigrette. Pile 
 chicken in center and circle with
 halved cherry tomatoes. Scatter chopped green onions and chopped 
 coriander on top. Makes 4
 servings.
 
 Published by Cottage Life Books and Firefly Books, the large-size 
 paperback sells for $24.95. 
 Spicy, summery chicken salad goes south of the border for flavor. Serve 
 this south-of-the-border-inspired salad from “Cottage Life’s Summer 
 Weekend Cookbook” with warm, crisp tortilla wedges and icy bottles of 
 Mexican beer.