| Chicken & Chile Salad ~ don't want green chile? Simply omit it. A favorite during summer or winter 1 large chicken breast (about 3/4 lb) 3 cups fresh or canned chicken broth 1/2 cup mint leaves 1/2 cup fresh cilantro 3 green chiles, roasted, seeded, 3-Barker = hot, 3-Mira Sol = Med, 2 each Big Jim = mild 1/2 cup plus 1/3 cup onion, chopped (keep in separate containers) 1 roma tomatoes, chopped 1 tsp grated fresh ginger 1/4 tsp ground coriander seeds 1 tsp garlic, minced salt & pepper to taste 1/8 tsp cayenne powder (or to taste) 3 tbls fresh lemon juice 2 tbls yogurt 2 tbls grenadine syrup 1/2 cup seed tomato, diced 1/3 cup cucumber, seeded, chop fine 1 very sweet navel orange 1/2 banana lettuce leaves fresh parsley or cilantro for garnish 1. Place the chicken breast in a saucepan, add chicken, and broth to cover. Bring to a boil, partially cover, reduce to simmer for 15 minutes. Remove from heat (turn off heat), allow to cool. 2. Combine the chopped mint ,cilantro leaves, chile, 1/2 cup onion ,chopped tomato, ginger, ground coriander seeds, garlic, salt, pepper, cayenne, lemon juice, yogurt, and grenadine syrup to a blender, Blend thoroughly. 3. Skin and bone the chicken breast. Pull meat into sizable bite size pieces. Refrigerate chicken broth for other use. Add the diced tomato, remaining 1/3 cup onion, and cucumber. 4. Peel and cut banana and orange into small cubes, add them to chicken. Add the blended sauce, toss well. Refrigerate until ready to use. 5. Serve on a bed of lettuce, garnish with cilantro or parsley sprigs. Serves 4-6 |
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