Ingredients
2 tsp olive or vegetable oil
1 cup onion, minced
1 cup green pepper, minced
1 tbsp mild or hot chili pepper
2 each garlic cloves, minced
7 oz boneless, skinless chicken
1 breasts, diced
1 cup canned beans, drained
1 tbsp lime juice
1 fresh cilantro, minced
1 each medium tomato, chopped
1 cup torn lettuce
1 oz low-fat jack or cheddar
1 cheese, shredded/grated
2 tbsp chopped olives
2 oz low-fat tortilla chips
Directions
In skillet, heat oil, add onions, bell and chili pepper and garlic.
Cook over medium heat, stirring frequently, until onion is soft (2-3
min). Add chicken, stirring often, until chicken is no longer pink
(2-3 min). Add beans, cilantro, and lime juice. Simmer on low heat
for about 10 min. Remove from heat and stir in tomato. Serve over
lettuce. Sprinkle with cheese, olives and chips.
425 calories, 12g fat, 25% calories from fat. From OSU/A&M Wellness
Typed for you by Loren Martin, Cyberealm BBS Watertown, NY
315-786-1120
Servings: 2 servings
Chicken Tostada Salad Ala Loren Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Mexican; Poultry; Salad
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into history, at least as far back into recorded history as the Egyptians, and quite possibly further than that. However, mostly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, there were a couple of interesting books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that we all know today, but rather descriptions of the types of meals cooked for the rich and powerful of that period. For the centuries that followed, the upper-class families of the West competed with each other to serve up the best banquets, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery publications were in great demand, due to better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken Tostada Salad Ala Loren recipe.
