Pecos Chicken Salad Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup crumbled queso fresco or feta cheese

2 red onions, sliced 1/8-inch thick

1 tablespoon dried oregano

Fresh chopped cilantro leaves, for garnish

6 (6-ounce) boneless skinless chicken breasts

1 tablespoon lemon pepper

2 heads romaine hearts, washed and chopped

1 tablespoon ground cumin

2 large avocados, peeled, pitted, and sliced

6 to 8 corn tortillas, cut into 1-inch strips

1 tablespoon chopped garlic

Canola oil, for frying tortillas

2 poblano chiles, roasted, peeled, seeded, and julienned

1 tablespoon ground coriander

1 tablespoon chili powder

1 cup Tomatillo Vinaigrette, recipe follows

4 plum tomatoes, quartered lengthwise

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