Title: GRILLED CHICKEN SALAD WITH CILANTRO PESTO MAY
Categories: Poultry
Yield: 8 Servings
1 1/2 lb Boneless skinless chicken
Breasts
1/4 lb Poblano peppers -- roasted
And diced
1/3 lb Red, yellow, and green bell
Peppers -- roast, peel,
Dice
2 Stalks celery -- minced
1 Granny Smith apple --
Minced
1 tb Lime juice
3/4 c Cilantro Pesto -- See
Recipe
1 1/2 c Mayonnaise
1 bn Fresh cilantro -- chopped
1 ts Salt
1 ts Black pepper
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.
CHEF'S 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.
