Josh’s Culinary Endeavors

Add poblano, chile powder and garlic

* 2 ¼ Cups olive or avocado oil
* ¾ Cup Dijon mustard
* ½ Cup white wine vinegar
* ¼ Cup fresh lime juice
* ¼ Cup cilantro, chopped
* ¼ tsp dried oregano leaves
* ½ tsp ground red pepper
* 6 (8 oz.) whole boneless chicken breasts, split in half
* 3 California Avocados, seeded and peeled
* 2 tsp sugar
* 1 ½ Gallons mixed salad greens, torn into bite size pieces

This entry was posted on Thursday, November 10th, 2005 at 9:50 pm and is filed under Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.