"This refreshing recipe is totally flexible," Lillian Julow writes from Gainesville, Florida. "You can use yellow onion instead of red, lemon juice instead of lime and Monterey Jack instead of cheddar cheese. Don't like hot sauce? Leave it out. I believe in making a recipe your own."
- 4 cups water
- 3/4 pound chicken tenderloins
- 1/4 cup minced fresh cilantro
- 1/4 cup finely chopped red onion
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon grated lime peel
- 1/4 teaspoon taco seasoning
- 2 cups chopped lettuce
- 1 plum tomato, finely chopped
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped dry roasted peanuts
- In a large nonstick skillet, bring water to a boil. Reduce heat; add chicken. Poach, uncovered, for 8-10 minutes or until no longer pink. Drain and cool slightly. Cut chicken into cubes.
- In a small bowl, combine the cilantro, onion, lime juice, oil, pepper sauce, lime peel, taco seasoning and chicken. Cover and refrigerate for 1 hour.
- Just before serving, toss the chicken mixture with the lettuce, tomato, cheese and peanuts. Yield: 2 servings.
Originally published as Tex-Mex Chicken Salad in Cooking for 2 Winter 2008, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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