Monterey Chicken Salad Recipe
Ingredients
| Cooked black beans | 3/4 Cup (16 tbs), drained | |
| 1/2 cup chopped, peeled jicama | ||
| 1/3 cup cooked peas | ||
| Pimiento | 2 Tablespoon, chopped | |
| Cooked and cubed chicken | 3/4 Cup (16 tbs) | |
| Banana | 1 , sliced | |
| Orange juice | 3 Tablespoon | |
| Canola oil | 3 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Green onion | 1 , chopped | |
| Lettuce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Place all the ingredients into refrigerator to chill down.
MAKING
2) In a large bowl, combine beans, jicama, peas, pimiento, chicken and bananas. Mix together.
3) In a cup, stir in orange juice, oil, cilantro and green onion.
4) Pour this mixture over the bean mixture. Toss gently by adding seasonings.
SERVING
5) Use a serving dish, to line with lettuce leaves. Heap the bean mixture and serve immediately.
1) Place all the ingredients into refrigerator to chill down.
MAKING
2) In a large bowl, combine beans, jicama, peas, pimiento, chicken and bananas. Mix together.
3) In a cup, stir in orange juice, oil, cilantro and green onion.
4) Pour this mixture over the bean mixture. Toss gently by adding seasonings.
SERVING
5) Use a serving dish, to line with lettuce leaves. Heap the bean mixture and serve immediately.
Chef
