Free Recipe Tex-Mex Chicken Salad 2
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Tex-Mex Chicken Salad 2 Recipe
1-1/2 lb Skinless boneless chicken
-breast halves
1 c Water
1-1/2 tb Lime juice
1 Clove garlic
1/2 ts Dried oregano
1/2 ts Ground cumin
Jalapeno; minced fresh or
; pickled to taste
1/2 ts Salt
1/4 ts Pepper
3 tb Corn oil
1/4 c Chopped fresh cilantro
Tex-Mex Chicken Salad 2 Preparation
Optional Vegetable Additions: 1 cup corn kernels sauted to brown. 1. In a medium saucepan combine chicken and water. Bring to a boil over moderate heat. 2. Simmer over low heat, turning occasionally, until cooked through 15 to 20 min. Remove from broth and let cool on a plate. Broil broth over high heat until reduced to 1/4 cup, 6 to 8 min. 3. Cut chicken into 3/4-inch cubes; toss in bowl with reduced broth. Cover and chill. In a medium bowl, stir together lime juice, garlic, oregano, cumin, jalapeno, salt and pepper. 4. Gradually whisk in corn oil to make a dressing. Add fresh cilantro. Pour over chicken and toss. Add corn kernels if desired and serve. Copyright credit: 1996 by Jim Fobel © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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