CILANTRO CORN AND CHICKEN DIP
4 boneless skinless chicken breasts, grilled, cooled and cut into bite sized pieces
Salt and pepper to taste
1 to 2 avocados, diced
2 tomatoes, seeded and diced
2 cups fresh or frozen corn
1 red pepper diced
1/2 teaspoon dried oregano
1/2 to 1 teaspoon cumin
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
In a bowl combine the chicken, avocado, corn, tomato, red pepper, oregano, cumin, cilantro, lime zest, lime juice, and chili paste. Mix together gently. Season to taste with salt and pepper and serve with corn chips or pita. Serves 6 to 8
AVOCADO AND CILANTRO PASTA
2 1/2 cups pasta shells or bow tie pasta
4 cups chicken stock or 1/2 stock and 1/2 water
4 stalks celery, finely chopped
2 avocados mashed
1 tablespoon chopped cilantro leaves
1 cup white cheddar, grated
1/2 to 1 cup pine nuts, toasted
DRESSING:
1 tablespoon rice wine vinegar
2/3 cup olive oil
2 tablespoons lemon or lime juice
Zest of 1 lemon or lime, grated
1/2 teaspoon coriander
1 teaspoon Dijon mustard
cilantro leaves for garnish
Cook the pasta in the stock until al dente about 8 to 10 minutes. Drain. Place pasta into a large bowl and toss with 1 tablespoon of the oil. In another combine the celery, avocado, garlic, and cilantro and set it aside. Make the dressing by combining all of the ingredients in a small bowl or tightly lidded jar. Whisk or shake until well combined. Toss the dressing with the celery/avocado mixture. When the pasta has cooled add the dressing to the pasta and stir to coat. Add the cheese and pine nuts and toss gently again. Add salt and pepper to taste. Garnish with the cilantro leaves. Can be refrigerated and served later or served immediately at room temperature. Serves 6
Modified from Cooking with Herbs & Spices