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Chicken Salad with Extra Crunch
| Ingredients: |
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8 ounces leftover roast chicken meat, cut lengthwise into thin strips (2 cups) |
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1 large red bell pepper (8 ounces), both ends removed, seeded, deribbed, cut in half lengthwise, then cut into thin strips (2 cups) |
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1 cucumber (10 ounces), peeled, cut into thirds, each third halved, seeded, then cut into thin strips (1-1/2 cups) |
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1 bunch (1 ounce) fresh mint, washed, leaves removed, and chopped fine (4 tablespoons) |
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4 tablespoons fresh lime juice (about 2 limes) |
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2 teaspoons ground cumin |
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1/2 cup Basic Mayonnaise or store-bought |
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1 teaspoon kosher salt |
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Freshly ground black pepper, to taste |
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1 head lettuce, leaves washed and separated |
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Directions:
Put the chicken, red pepper, cucumber strips, and 3 tablespoons chopped
mint in a medium bowl. Using your hands or chopsticks, toss gently
until combined. In a smaller bowl, whisk together the lime juice,
cumin, mayonnaise, salt, and pepper. Pour over the chicken mixture. Mix
until all strips are well coated. Sprinkle with remaining tablespoon
chopped mint and serve on a bed of lettuce leaves. |
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