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Category: Ethnic/Tex-Mex
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Chicken Fajita Salad
Ingredients:
4 Servings
1 1/2 Lb Chicken breasts, skinned,
-, Boned
2 Tomatoes, wedge cut
2 Green onions, sliced
1/2 Romaine, head shredded
1 Red pepper, seeded, cut
- into thin strips
2 Tbl Lime juice, fresh
2 Tsp Safflower oil into
- 2 separate containers
2 Cl Garlic
1/8 Tsp Salt
1/4 Tsp Black pepper
2 Tsp Cilantro, minced
2 Jalapeno peppers, cut into
- thin strips
Method of Preparation:
MMMMM MMMMM Recipe via Meal-Master (tm) v8.06 Title: CHICKEN SALAD WITH COUS COUS & CURRANTS Categories: Salads, Chicken Yield: 8 Servings -DOTTIE CROSS TMPJ72B -FORMAT Belle Bestor DFPF73A 1 1/4 c Boiling water 1 c Pre-cooked cous cous 2 Chicken breasts; boned -and skinned, about 4 ounces -sprinkle with white pepper& 1/2 c Chicken broth 4 Tomatoes, peeled, seeded and 2 Large cucumbers (about 1 lb) -peeled and chopped 1/2 c Chopped green onions 1/4 c Dried black currants (about 1/4 c Chopped parsley 4 tb Champagne vinegar 2 tb Lemon juice 1 ts Olive oil Pepper to taste In saucepan, bring water to a boil. Stir in cous cous and simmer for about 3 minutes. Remove from heat and continue stirring to help separate the grains. Poach the chicken breasts in broth until they are opaque, about 4 to 5 minutes. Do no overcook. Cut them into bite-size pieces. Before serving, in a large bowl, toss together all the ingredients, including the chicken broth. Add a little lemon juice if necessary and serve. Serves 8. (About 169 calories per serving) |
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