Grilled Chicken And Red Pepper Taco
* exported from bigoven * 
 
 
recipe by : 
serving size :6 
cuisine : 
main ingred. : 
categories :poultry *on-the-grill 
tex-mex chicken 
 
amount measure ingredient -- preparation method 
  --------------------------------
1-1/2 lb.  boneless --skinless chicken b
2   red bell peppers roasted pee
2 stalk  celery --washed and sliced
1 medium  red onion --peeled and chopped
1/2 cup  cooked black beans --about 2
1/4 cup  chopped cilantro leaves
1/4 cup  balsamic vinegar
1/4 cup  oil
1/4 cup  orange juice
1/4 cup  lime juice
2 clove  garlic --peeled and mi
1 tsp  ground coriander seed
1/2 tsp  pepper
1/2 tsp  salt
1/4 cup  sour cream or non-fat yogurt
6   flour tortillas --8-in
 
light a grill or preheat a grill. pound the chicken breasts to an even 
thickness, and grill on both sides until cooked through, but not dried 
out, about 4 minutes on a side. it makes sense to grill the peppers at 
the same time. slice, and set aside. 
combine the bell peppers, celery, onion, black beans and cilantro in a 
mixing bowl. combine the vinegar, oil, orange juice, lime juice, garlic, 
coriander, 
pepper. combine with salt and sour cream or yogurt in a jar with a 
tight-fitting lid. 
shake well, and pour the dressing over the vegetables. marinate the 
vegetables for 1 hour at room temperature. place a large skillet over 
medium heat, and grill the tortillas for 30 seconds on a 
side to soften. to serve, divide the chicken among the tortillas, placing 
it at the center of the tortilla. divide the vegetables and their 
dressing on top 
of the chicken, and roll the tortilla into a cylinder. serve immediately; 
the dish should be at room temperature. 
 
note: the chicken breasts, vegetable mixture and dressing can all be 
prepared a day in advance. do not marinate the vegetables for more than 1 
hour. cover with aluminum foil to reheat. reheat the chicken in a 300f 
oven for 15 minutes. 
 
 
 
-- 
(ID: 4763) Mirror: rec.food.recipes: Tue, Nov 23, 2004


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