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Chicken breast or tenderloin (usually one breast per person)
3 bell peppers any color
4 Anahiem peppers
1-2 Jalapeno's
1 head of Cilantro
1 bunch of Green Onion
Tomato Basil Rap
Mayo
Mustard
Honey
Little Sriracha hot sauce
First start grilling all peppers to get the skin off. While the peppers are grilling dice up really fine the Cilantro and Green Onions and put into a small bowl. Next season the Chicken with Lemon Pepper and Cayenne to taste. When the peppers are done put them in a wet towel and into the freezer to cool off a bit. Then grill the chicken. When the peppers are cool skin them and dice them up, then put them into a BIG bowl that will hold all the chicken and sauce. When the Chicken is done grilling chop it into small
First start grilling all peppers to get the skin off. While the peppers are grilling dice up really fine the Cilantro and Green Onions and put into a small bowl. Next season the Chicken with Lemon Pepper and Cayenne to taste. When the peppers are done put them in a wet towel and into the freezer to cool off a bit. Then grill the chicken. When the peppers are cool skin them and dice them up, then put them into a BIG bowl that will hold all the chicken and sauce. When the Chicken is done grilling chop it into small chunks and put into the BIG bowl. To make the Honey Mustard sauce, get a big spoon and take 3-4 scoops of Mayo and put into a a seperate bowl, then add mustard and honey until it taste good to you. NOW add the onions and cilantro to the big bowl to what ever amount you want, then add the honey mustard till it looks good, not
too runny and not to thin. It goes good with either Havarti or Pepper Jack cheese. Call me if you have any questions.
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