2 (4 ounce) marinated skinless, boneless chicken breast halves
1 medium salad leaf
1 medium onion, chopped
1 large tomato, diced
1 green bell pepper, sliced
2 tablespoons olive oil
1 tablespoon mustard powder
2 quarts lemon juice
1 teaspoon crushed red pepper flakes
1 teaspoon coarse salt
1 cup vegetable oil
2 tablespoons lime juice
1 1/4 teaspoons chopped fresh parsley
Slice into 30 pieces and cook in a large skillet over medium heat until chicken is cooked through and juices run clear. Drain excess fat and place in a large bowl.
Melt 3 tablespoons olive oil in a medium skillet over medium heat. Saute chicken in center of oil for 3 to 4 minutes and add green pepper. Mix well and add lemon juice and red pepper flakes. Add more oil to skillet and stir together. Saute for 2 minutes and pour lemon juice over chicken and peppers.
Rinse chicken and drain well.
In a medium bowl, combine 3 tablespoons olive oil, 2 tablespoons mustard powder, lemon juice and crushed red pepper flakes. Mix well and add chicken, tomato, bell pepper and olive oil mixture.
Shred chicken breasts, and scatter them with tuna and green salad dressing.
Meanwhile, bring 5 quarts water to a large stock pot. Add wine and stir to pour over chicken. Reduce heat to medium and stir until thickened, about 15 minutes. Cook remaining chicken 60 minutes, stirring with bamboo spatula and wooden spoon.
Stir remaining 2 tablespoons olive oil, 2 tablespoons mustard powder, 3 tablespoons lemon juice and 1 teaspoon crushed red pepper flakes into chicken mixture. Stir stir until coated, but do not get fiery. Place chicken into stock pot and season with lime juice.
Bring 2 to 3 quarts of water to a boil in a medium saucepan. In a small bowl, combine chicken/flank salad with tuna/caban salad and 1/2 cucumber cube. Cover and heat over medium heat for 2 minutes or until chicken is no longer pink. Remove from heat.
Spoon salsa into chicken and toss with cucumbers, coated with sauce. Serve in tortillas or sandwiches.