Grilled Chicken Salad With Cilantro Pesto May Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Boneless skinless chicken,
Breasts,
1/4 lbs: Poblano peppers, roasted
And diced,
1/3 lbs: Red, yellow, and green bell
Peppers, roast, peel,
Dice,
2 Stalks: celery, minced
1: Granny Smith apple --,
Minced,
1 tbsp: Lime juice,
3/4 cup: Cilantro Pesto, See
Recipe,
1 1/2 cup: Mayonnaise,
1 bunch: Fresh cilantro, chopped
1 tsp: Salt,
1 tsp: Black pepper,
Directions:
Grill the chicken, preferably over wood. Chill and dice. Mix in the
remaining ingredients and season to taste with salt and pepper.
See the recipe "Cilantro Pesto" in this cookbook for ingredients and
directions for preparing the Cilantro Pesto.
CHEFS NOTE: All the peppers used should be roasted and diced. The
bell pepper mixture should consist of equal parts red, yellow, and
green peppers, roasted, peeled, and diced. Total amount of bell
peppers should equal 1/3 cup.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN
From: Date:
Source from luhu.jp
remaining ingredients and season to taste with salt and pepper.
See the recipe "Cilantro Pesto" in this cookbook for ingredients and
directions for preparing the Cilantro Pesto.
CHEFS NOTE: All the peppers used should be roasted and diced. The
bell pepper mixture should consist of equal parts red, yellow, and
green peppers, roasted, peeled, and diced. Total amount of bell
peppers should equal 1/3 cup.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN
From: Date:
Source from luhu.jp
Tags
Poultry