| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Chicken |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pineapple chunks* (no sugar) |
| 1 |
tb |
Vinegar; cider or rice |
| 1 |
tb |
Soy sauce |
| 1 1/2 |
ts |
Mustard; Dijon-style |
| 1 |
ts |
Oil; peanut or vegetable |
| 1/4 |
ts |
Seasoned salt |
| 6 |
oz |
Chicken breast* |
| 2 |
c |
Lettuce; shredded |
| 1/4 |
c |
Onions; green-chopped |
| 2 |
tb |
Parsley; chopped |
| 1/4 |
c |
Green pepper |
| 1 1/2 |
oz |
Water chestnuts; sliced |
| 1 |
|
Onion; green-* |
| 1/2 |
ts |
Sesame seed, toasted |
INSTRUCTIONS
In medium glass (not aluminum) bowl combine pineapple juice*
(reserved from can) vinegar, soy sauce, mustard, oil, and seasoned
salt. Add chicken* which has been skinned, boned, cooked and cut into
thin strips, and toss to coat. Cover with plastic wrap and
refrigerate for 1 hour. Toss mixture occasionally. In another bowl
combine lettuce, sliced green onions, and parsley and toss to
comvine. Cover with plastic wrap and refrigerate until ready to use.
To serve, line serving platter with lettuce mixture. Spoon chicken
mixture onto lettuce mixture and top chicken with pineapple chunks,
bell pepper, and water chestnuts; garnish with green onion* (trimmed
and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245
calories/serving.
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr
27, 1999
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