Southwest Chicken Salad

4 boneless, skinless Chicken Breast Halves
1 package dry Taco Seasoning Mix
1/4 cup Olive Oil
2 Tbsp. Lemon Juice
3 Tbsp. Water

In a plastic Ziploc type bag, combine all ingredients except chicken.
Close bag and shake bag to thoroughly blend ingredients. Add chicken
breast you have punched holes all over with a meat fork. Close bag and
keep turning until meat is coated good. Marinate 1 hour. I like to add 1
tsp. of salt to the above mix. Broil chicken 10 minutes per side or until
juices run clear when pierced with a fork. Let chicken rest 10 minutes.
Slice chicken into thin slices with sharp knife. Place torn lettuce leaves
on platter. Arrange sliced chicken down center. Garnish each side with
slices of Avocado, Ripe Olives, Cheese Sticks and around one side of
platter some Frito Corn Chips or some Tortilla Chips. Homemade deep fried
Tortilla Chips made from Flour Tortillas are wonderful.

Put a narrow strip of Salsa down middle of chicken slices and serve more
Salsa on the side along with Sour Cream.

BonApetite' PattyG from Missouri


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/