Mexican chicken salad
Fresh lime juice
2 medium clove(s), peeled
Uncooked boneless skinless chicken breast(s)
¾ pound(s), poached and cut into 1-inch chunks
1 medium, seeded and cut into 1/2 inch cubes
1 item(s), medium, peeled, pitted and sliced
2 medium, minced (white and light-green parts only)
2 Tbsp, minced, fresh
2 cup(s), shredded, shredded
- To make the dressing, put the lime juice in a small bowl. Drizzle in the oil, whisking constantly. Press in the garlic with a garlic press and add the chili powder; whisk thoroughly.
- In a large bowl combine the chicken, tomato, avocado, scallions, and cilantro. Pour the dressing over and toss to coat. Refrigerate, covered, until the flavors are blended, at least 2 hours.
- Divide the lettuce among 4 plates and mound the chicken salad on top.