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This recipe for MEAT SALAD ~ GRILLED CHICKEN SALAD, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 22, 2008


grilled chicken
roasted red pepper
onion, minced
garlic, minced
avocado, in chunks
soy sauce
cream cheese, whipped
Montreal steak salt
extra virgin olive oil
salt and pepper for seasoning

Grill chicken, salted lightly with Montreal steak salt. Roast the red pepper by lightly brushing the skin with olive oil. Place peppers directly on the grill, skin side down for 15 - 20 minutes. Do not flip peppers. They do not need attention. Skin will turn charred black. Refrigerate peppers and allow to cool. Once chilled, peel skins off peppers and cut into chunks.

Shred chicken using forks to break up the meat, so it has a similar consistency as pulled pork. Combine chicken, peppers, onion, garlic, bacon. In a small bowl add cream cheese, dash of honey, dash of soy sauce, salt and pepper. Mix together, then add to chicken mixture, stirring lightly. Lastly add the chunks of avocado. To save time: grill the chicken and red peppers the day before, to allow time to cool completely.




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