Serves: 4
Total Calories: 348
1. In a large nonstick skillet, heat the oil over medium heat. Season the chicken breasts with salt and cook until lightly browned on both sides and white inside, but still juicy, about 8 minutes. Remove to a cutting board. When cool enough to handle, cut lengthwise into thin strips. Reserve.
2. Put all the remaining ingredients, except the eggs and radishes, in a large bowl. Add the chicken strips. Toss gently to mix well. Adjust salt. Mound the salad equally on 4 serving plates. Garnish with egg wedges and radish rounds. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Salad with Cucumber and Mint recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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