Recipe for Chicken Salad Seviche 
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Yield:
6 -8
Ingredients:
Amount Ingredient
For marinade: ----------------
Juice of 6 or 7 limes, about 3/4 cup
1/4 cup olive oil
1/2 x red onion, peeled and chopped
1 x -2 jalapeno peppers, seeded and minced
1 x Anaheim chili, peeled and chopped and roasted
----------------- For salad: ----------------
2 whl cooked chickens, skinned and cut into think, lengthwise pieces, no
more than 1/2 inch thick.
1 lrg red pepper or yellow bell pepper, seeded and trimmed
2 x ripe avocados
Instructions:
Instructions: In medium bowl, whisk marinade ingredients together. Set aside. Place chicken

In a shallow glass or ceramic dish. Pour marinade over chicken. cover and refrigerate 2-4 hours.

Cut pepper lengthwise into very thin slices. Peel avocados and cut lengthwise into thin slices. Arrange lettuce on serving platter. Using slotted spoon, lift chicken out of marinate, letting access marinade fall back into dish. Arrange chicken over lettuce. Top with pepper and avocado; drizzle some with marinade.

Serves 6-8

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