Mexican Chicken Salad

 Mexican food is nice, hot and spicy. If you like to eat Mexican food, then you would love this chicken salad.

Ingredients 

1/2 pound boneless skinned chicken breasts

1 sweet red pepper, diced ( about 3/4 cup)

1 sweet yellow pepper diced (about 3/4 cup)

4 green onions sliced (about 1/3 cup)

1 cup cooked white rice 

Dressing 

1/4 cup cider vinegar 

1 teaspoon chilli powder 

1/2 teaspoon salt 

1/4 teaspoon ground cummin

1/8 teaspoon black pepper 

2 dashes of hot pepper sauce 

Juice of 1 lime (about 3 tablespoons)

1/4 cup vegetable oil

1 avocado peeled, pitted and cut in chunks 

Method of Preparation 

1. Bring three cups of water to the boil in a shallow skillet or saucepan. Reduce the heat to medium and add the chicken breasts. Poach chicken and simmer gently for ten minutes or until no longer pink in the center. Remove skillet or saucepan from heat. Let the chicken cool slightly in the broth before removing to a chopping board. 

2. Once the chicken breasts have cooled completely, shred with a fork and transfer to a serving bowl.

3. Add the peppers, green onions and white rice and stir well together. 

4. Add the cider vinegar, chilli powder, salt, cummin, black pepper, hot pepper sauce, lime juice, vegetable oil and stir well together. 

5. Finally add the avocado pear cut into chunks and serve immediately.