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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Salpicónes-refreshing mixtures of chopped vegetables, fish and/or chicken, generally seved cold as appetizers-are very poplualr in Latin America as well as Mexico. We lightened this one by decreasing the oil and avocado. Ingredients:
6 (4-ounce) skinned, boned chicken breast halves |
2 cups chopped seeded tomato |
1/2 cup chopped onion |
1/4 cup chopped fresh cilantro |
6 jalapeño peppers, sliced |
1/3 cup white vinegar |
1 teaspoon salt |
1 teaspoon vegetable oil |
1/2 teaspoon black pepper |
3/4 cup diced peeled avocado |
iceberg lettuce leaves |
Directions:
1. Add water to a large skillet, filling to a depth of 1 inch, and bring to a boil. Add chicken, and simmer 8 minutes or until done. Cool, and cut into thin strips.
2. Combine chicken, tomato, onion, cilantro, and jalapeño in a large bowl. Combine vinegar, salt, oil, and black pepper. Add vinegar mixture to chicken mixture; toss gently to coat. Add avocado just before serving; toss gently to coat. Serve chicken mixture over lettuce leaves.
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