| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken | 4 | Servings | |
INGREDIENTS
| 1 | lb | Poached skinless, boneless chicken breasts |
| 1 | c | Thinly sliced celery |
| 1 | c | Diced red bell peppers |
| 1/2 | c | Chopped scallions |
| 1 | ts | Granted lime peel |
| 1/4 | c | Fresh lime juice |
| 1/4 | ts | Crushed dried red peppers |
| 1/2 | ts | Ground cumin |
| 1/2 | c | Extra-virgin olive oil |
| One-third cup chopped dry roasted, unsalted peanuts | ||
| 8 | lg | Romaine lettuce leaves, rinsed and drained |
INSTRUCTIONS
Cut chicken into 1/4 inch strips. Place in a large bowl with celery, red bell peppers and scallions. For dressing, combine lime peel, lime juice, dried red peppers, cumin and olive oil with a wire whisk. Pour dressing over chicken and vegetables. Toss well and refrigerate 1 hour. Sprinkle with peanuts just before serving on romaine leaves. Yield: 4 servings, each containing 545 calories; 39 grams protein; 94 milligrams cholesterol; 35.8 grams total fat. NOTE: To avoid pickling effect, don't marinate chicken in lime juice more than 3 to 4 hours. From: The Low-Cholesterol Olive Oil Cookbook The Asbury Park Press 08/26/92 Shared By: Pat Stockett Posted to MM-Recipes Digest V3 #207 Date: Thu, 1 Aug 1996 07:01:29 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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