Grilled Chicken Salad With Cilantro Pesto May
poultry
1 1/2 lb boneless skinless chicken
1 breasts
1/4 lb poblano peppers -- roasted
1 and diced
1/3 lb red, yellow, and green bell
1 peppers -- roast, peel,
1 dice
2 stalks celery -- minced
1 granny smith apple --
1 minced
1 tablespoon lime juice
3/4 cup cilantro pesto -- see
1 recipe
1 1/2 cup mayonnaise
1 bunch fresh cilantro -- chopped
1 teaspoon salt
1 teaspoon 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. Recipe By : Mark Haugen of Tejas, Minneapolis, MN From: Date:
Yield: 8 servings
