Santa Fe Chicken Salad

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            FOOD FUNNY
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Here's a good one from Patricia Weigand of Newburgh, Indiana:

The chef at a family-run restaurant had broken her leg and went
to her insurance office to file a disability claim. As the insurance
adjustor scanned the claim form, he did a double take. Under
"Reason unable to work," she wrote: "Can't stand to cook."

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            TODAY'S RECIPE
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Serve this spicy salad on a bed of lettuce as a cold main dish,
or turn it into a snack by serving it with tortilla chips.

Santa Fe Chicken Salad

3-4 skinless, boneless chicken breast halves, cooked
and shredded or diced
1 red onion, finely chopped
2-3 Roma tomatoes, seeded and chopped
1 avocado, pitted, peeled, and diced
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) lime or lemon juice
The grated zest of 1 lime or 1/2 lemon
1 tsp (5 ml) chili powder, or to taste
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to taste

Combine all the ingredients in a large bowl, tossing to combine
thoroughly. Refrigerate for 1 to 2 hours before serving. Serves
4 to 6.
Received on Thu Jul 13 08:14:38 2006