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TANGY CHICKEN SALAD  | Status: Approved | | Name | TANGY CHICKEN SALAD | | Category | Poultry | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 1 1/2 hours | | Ingredients | | -4 BONELESS SKINLESS CHICKEN BREASTS SPLIT IN HALF TO MAKE A TOTAL OF 8 PIECES.
-SEASONED SALT
-LEMON PEPPER SEASONING
-1 MED. WHITE OR YELLOW ONION
CHOPPED UP
-1/2 A BUNCH OF CILANTRO OR PARSLEY, CHOPPED
-JUICE FROM 2 LIMES
-2 CUPS OF MAYO
-1/2 TSP. SALT
-1/2 TSP. BLACK PEPPER
-3 HARD BOILED EGGS,CHOPPED
| | Directions | | Step: 1 | SEASON BOTH SIDES OF EACH CHICKEN BREAST WITH THE SEASONED SALT, AND LEMON PEPPER SEASONING. GRILL PIECES UNTIL COMPLETELY COOKED, AND YOU GET A TOASTY TOP (A GEORGE FORMAN GRILL WORKS GREAT ON THE GRILLING).
SET ASIDE TO COOL WHEN DONE. SHRED THE CHICKEN BY HAND, AND PUT ON A BOWL. ADD HARD BOILDED EGGS AND MIX TOGETHER.
ON A SEPARATE BOWL ADD THE ONIONS, CILANTRO, SALT PEPPER, LIME JUICE, AND MAYO, AND MIX COMPLETELY.
ADD MAYO MIX TO CHICKEN AND EGGS AND MIX, UNTIL ALL CHICKEN HAS BEEN COVERED WITH THE MAYO MIXTURE | | Nutrition Information | | Carbohydrates: ABOUT 5 PER SERVING |
Time submitted: Tuesday, August 03. 2004 at 17:06:32
Contributed By: Anonymous |
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