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Southwest Salad Recipe

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This recipe for Southwest Salad, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Derek Breid
Added: Thursday, March 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts, cubed
Juice of 2 limes
2 tsp vinegar
2 tsp olive oil
1 tsp coriander seeds (or 1/2 tsp ground
1-2 cloves garlic, chopped
coriander)
2 avocados, diced
2 tomatoes, diced
1/2 onion, diced
1/2 c cooked corn (optional)
1/3 c chopped olives (green or
1/3 c chopped fresh cilantro (optional)
black-optional)
1/2 c shredded jack or cheddar cheese (optional)
4-5 leaves Romaine lettuce, cut into salad-sized pieces
Black pepper, oil and vinegar to taste

Directions:
Directions:
Marinate the chicken with the lime juice, vinegar, oil, coriander and garlic. You can marinate for up to 24 hours in advance, but even just marinating while you chop up the other ingredients makes a difference.

In a medium skillet, cook the chicken over medium heat with marinade until it is cooked through. Drain the marinade from the pan and discard. Add a small amount of oil (1 tsp) and coat the bottom of the pan. Sear the chicken over high heat until outside becomes browned, stirring often. Drain any extra oil.

In a bowl, combine chicken, avocados, tomatoes, onion, corn, olives, cilantro and cheese. Season with black pepper, oil and vinegar, as much as desired. Mix well and serve atop romaine leaves.

Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is a recipe that I just made up, using things we had around and that I liked. For once, it turned out pretty well. Ingredient amounts are approximate and need not be followed exactly.

 

 

 

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