Spicy Chicken Salad

Course : Chicken
Serves: 8
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3 medium chicken breasts -- (6 half breasts), boned and skinned
2 tablespoons oil
3 medium red bell peppers -- roasted *see note
2 medium poblano peppers -- roasted *see note
1/2 cup cilantro -- chopped
1/2 cup olive oil
1 teaspoon ground chiltepin
1 teaspoon salt and pepper -- to taste
5 cups assorted baby lettuce

Preparation / Directions:

*note peel and seed roasted ingredient Lay the chicken breasts on a baking sheet lined with parchment paper. Brush with a little oil and cover with another sheet of parchment. Bake in a 350 degree oven about 10 minutes. It is important not to overcook the chicken. Don't forget that it will continue to cook when first taken out of the oven so it should be the slightest bit underdone. Cool. Cut the roasted red peppers and poblanos into long strips. Place them in a bowl. Cut the chicken into long strips and add it to the peppers. Mix the cilantro, oil, and chiltepin. Season with salt and pepper. Serve with a handful of baby lettuce leaves on the side of the plate. VARIATION: Grill or broil 8 green onions until toasty brown. Chop and add to the salad along with 2 minced cloves of garlic, the juice of 1 lime, and 2 tablespoons of Dijon mustard. Chicken salad is a favorite dish for most people. Some styles can be used in sandwiches as well as an entree or luncheon dish. Your imagination is the only limitation on variation


Nutritional Information:

329 Calories (kcal); 24g Total Fat; (64% calories from fat); 24g Protein; 5g Carbohydrate; 70mg Cholesterol; 74mg Sodium

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