| 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
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”