| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Indian | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Chicken breast halves boned & skinned | |
| 3/4 | c | Soy oil |
| 1/4 | c | Tarragon white wine vinegar |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | c | Chopped fresh basil |
| 1 | tb | Finely chopped green onions |
| 1 1/2 | lb | Romaine lettuce |
| 1/2 | c | Sliced water chestnuts |
| 1/3 | c | Fresh parmesan cheese |
| 3/4 | c | Seasoned croutons |
INSTRUCTIONS
HERBED VINAIGRETTE SALAD Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast. Marinate in the refrigerator for at least one hour. Grill chicken 15 minutes & slice diagonally. Wash & tear lettuce leaves into large bowl. Top with 1/2 cup dressing, cheese, water chestnuts, and croutons. Toss together. Divide lettuce onto plates & top with sliced chicken. Serves 4-6 persons. (Per Serving): 266 calories/22 grams protein/5 grams carbohydrates/17 grams total fat/4 grams saturated fat/53 mg cholesterol/179 mg sodium HERBED VINAIGRETTE: Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a marinade or salad dressing. Yields 18 tablespoon servings. (Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9 grams total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council Meal-Master format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip
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