| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chicken, Low fat, Salads, Vegetables | 6 | servings |
INGREDIENTS
| 1/2 | lb | Linguine |
| 1 | lg | Head Of Romaine Lettuce; Chopped (8 Cups/2 L) |
| 1/2 | c | Chopped Fresh Parsley; Or Chopped Fresh Cilantro |
| 1/4 | c | Chopped Green Onions; Or Fresh Chives, Chopped |
| 2 | c | Cooked Chicken Breast Halves; Shredded Or Diced (1 Lb. Raw) |
| 2 | Carrots; Grated | |
| 1 | Cucumber; Whole, Diced (English Cucumber) | |
| 1 | tb | Peanut Butter |
| 1/2 | c | Cooked Chickpeas |
| 2 | tb | Soy Sauce |
| 1 | tb | Honey; Or Molasses |
| 1/2 | ts | Hot Chili Paste; Optional |
| Salt; To Taste | ||
| Pepper; To Taste |
INSTRUCTIONS
PEANUT DRESSING 1. Bring large pot of water to boil. Add linguine and cook until tender but firm. Drain and rinse. Reserve. 2. In large bowl, combine lettuce, parsley or cilantro, green onions or chives, chicken, carrots, cucumber and noodles. 3. To make dressing, in food processor or blender, combine peanut butter, chickpeas, soy sauce, honey and optional chili paste. Taste and season with salt and pepper if necessary. 4. Toss salad with dressing. 5. Allow salad to marinate for 1 to 2 hours. Do not worry if lettuce gets soggy, but if you want crunchy lettuce, add it just before serving. NOTES : 1. The peanut dressing may also be used as a dipping sauce for vegetables, salad rolls, or satays. 2. For the chicken, use 1 lb raw chicken or turkey and poach, roast, smoke, or barbeque. Entered to MasterCook by Ellen in Toronto, Canada, January 1999 Recipe by: More Heart Smart Cooking with Bonnie Stern, p. 90 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9, 1999, converted by MM_Buster v2.0l.
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