---------- Recipe via Meal-Master (tm) v8.03
  
       Title: GRILLED CHICKEN SALAD WITH CILANTRO PESTO MAY
  Categories: Poultry
       Yield: 8 Servings
  
   1 1/2 lb Boneless skinless chicken
            Breasts
     1/4 lb Poblano peppers -- roasted
            And diced
     1/3 lb Red, yellow, and green bell
            Peppers -- roast, peel,
            Dice
       2    Stalks celery -- minced
       1    Granny Smith apple --
            Minced
       1 tb Lime juice
     3/4 c  Cilantro Pesto -- See
            Recipe
   1 1/2 c  Mayonnaise
       1 bn Fresh cilantro -- chopped
       1 ts Salt
       1 ts Black pepper
  
   Grill the chicken, preferably over wood. Chill and
   dice. Mix in the remaining ingredients and season to
   taste with salt and pepper.
   
   See the recipe “Cilantro Pesto” in this cookbook for
   ingredients and
   
   directions for preparing the Cilantro Pesto.
   
   CHEF'S NOTE: All the peppers used should be roasted
   and diced. The bell pepper mixture should consist of
   equal parts red, yellow, and green peppers, roasted,
   peeled, and diced. Total amount of bell peppers should
   equal 1/3 cup.
   
   Recipe By     : Mark Haugen of Tejas, Minneapolis, MN
   
   From:                                 Date:
  
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