Shelly's Recipe

CHICKEN SALPICON

Category: Salad

6 (4-oz) skinned, boned chicken breast halves
2 cups chopped seeded tomato
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
6 jalapeno peppers, sliced
1/3 cup white vinegar
1 tsp salt
1 tsp vegetable oil
1/2 tsp black pepper
3/4 cup diced peeled avocado
Iceberg lettuce leaves

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.

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.