Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        boneless skinless chicken
                        breasts
     1/4  pound         poblano peppers -- roasted
                        and diced
     1/3  pound         red -- yellow, and green
                        -- bell peppers -- roast, peel, dice
   2      stalks        celery -- minced
   1                    granny smith apple --
                        minced
   1      tablespoon    lime juice
     3/4  cup           cilantro pesto -- see
                        recipe
   1 1/2  cups          mayonnaise
   1      bunch         fresh cilantro -- chopped
   1      teaspoon      salt
   1      teaspoon      black pepper

Preparation:

Grill the chicken, preferably over wood. Chill and dice. Mix in the remaining ingredients and season to taste with salt and pepper. See the recipe "Cilantro Pesto" in this cookbook for ingredients and directions for preparing the Cilantro Pesto. CHEF'S NOTE: All the peppers used should be roasted and diced. The bell pepper mixture should consist of equal parts red, yellow, and green peppers, roasted, peeled, and diced. Total amount of bell peppers should equal 1/3 cup