pat's Recipe

Mexican Chicken Salad

Category: MEXICAN

Ingredients
1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups cooked and cubed chicken
1 red bell pepper, cut into thin strips
1/3 cup sliced green onions, including tops
2 tablespoons chopped fresh cilantro or parsley
2 jalapeno peppers, stemmed, seeded and minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled and cut into chunks

Instructions
Blend lime juice, oil, garlic, chili powder and salt in large bowl.

Add chicken, red pepper, onions, cilantro and hot peppers.

Cover and refrigerate 2 to 3 hours.

Add rice and avocado chunks; toss lightly, and serve.
Yield: 4 servings.