Salpicónes--refreshing mixtures of chopped vegetables, fish and/or chicken, generally seved cold as appetizers--are very poplualr in Latin America as well as Mexico. We lightened this one by decreasing the oil and avocado.
6 (4-ounce) skinned, boned chicken breast halves
2 cups chopped seeded tomato
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
6 jalapeño peppers, sliced
1/3 cup white vinegar
1 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black pepper
3/4 cup diced peeled avocado
Iceberg lettuce leaves
How to Make It
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.
This was really excellent - simple, healthy, and also really filling. Presents beautifully as well. I will definitely be making it again.
I did make one adjustment - I added lime juice and salt to the water the chicken boiled in, and would have used chicken broth for the liquid in that step instead if I hadn't been out. I also cooked the chicken a little longer than the recipe indicated.
I LOVE this recipe!!! So simple and fresh tasting. A great thing to take to work for lunch - I only cut up part of an avocado and add as I go so it doesn't turn black in the dish. If you discard the white membranes and seeds of the jalapeno this isn't spicy at all - I made this exactly as the recipe said to. Would be great with some whole wheat pita bread on the side. I'm definitely making this one again!!
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