From the Recipe book All About Salads and Dressings
Ingredients:
2 whole chickens
1 small red onion
2 seeded and diced plum tomatoes
1 ripe avocado
1/2 cup minced fresh cilantro
1/4 cup olive oil
1/2 teaspoon grated lime zest
1/4 cup fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder (to taste)
salt & fresh ground pepper
2 cups finely shredded red cabbage
2 cups finely shredded green cabbage
1/2 cup coarsely chopped roasted peanuts
Directions:
1. Cover and refrigerate all ingredients (except for the cabbage and peanuts) for one hour to allow flavors to blend. 2. Put cabbage on plates and top with the chicken salad. 3. Serve immediately.
