Acapulco Salad Recipes

Steps:

• Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
• In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Steps:

• Arrange lettuce on four plates. Set aside.
• Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
• Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
• Chop and gently stir into shrimp mixture.
• Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
• Place each half on lettuce bed.
• Spoon shrimp mixture evenly into avocado halves.

Steps:

• In a large bowl, combine oranges and vegetables. In container with stopper or lid, combine remaining ingredients; blend well. Pour over vegetable mixture and toss to coat. Marinate in refrigerator 1 hour before serving.