Serves: 0
Total Calories: 1,083

2 green bell peppers medium
1 cup green onion minced, including some greens
2 tomatoes medium, peeled, seeded, and diced
2 apples cored and diced
1 teaspoon hot chilies minced
2 cups chicken cooked, shredded
1/3 cup vegetable oil
2 tablespoons cider vinegar
Salt and freshly ground pepper to taste
1 tablespoon mint leaves crushed, dried or minced fresh mint to taste

Skewer whole peppers and roast over flames until blackened and blistered all over. (Or place green peppers in a shallow baking pan directly under broiler and turn frequently until blistered all over. Place in plastic bag closely tied and let sweat for 1/2 hour.) Peel under cold running water. Halve, remove seeds, and membrane dice. Combine peppers, onions, tomatoes, apples, chilies, and chicken in a large bowl. In a small bowl blend oil, vinegar, salt, and pepper. Add to chicken mixture and toss to combine well. Add mint just before serving. Serve at room temperature.

Nutritional Facts:

Total Calories: 1,083
Calories from Fat: 660

More Recipes from the Recipes for Summer Days Cookbook:
Curried Chicken Pita Filling
Egg Pita Filling
Olive-Butter Bread
Pork-Tuna Pita Filling
Tunisian Pita Filling