| 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 | t | Granted lime peel |
| 1/4 | c | Fresh lime juice |
| 1/4 | t | Crushed dried red peppers |
| 1/2 | t | Ground cumin |
| 1/2 | c | Extra-virgin olive oil |
| One-third cup chopped dry | ||
| roasted unsalted peanuts | ||
| 8 | Romaine lettuce leaves | |
| rinsed and drained | ||
| 4/13 | Shared By: Pat Stockett Posted to MM-Recipes Diges, Shared By: Pat Stockett Posted to MM-Recipes Digest V3 #207 |
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 Date: Thu, 1 Aug 1996 07:01:29 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 154
Total Fat: 17.1g
Cholesterol: 570.6mg
Sodium: 638.8mg
Potassium: 1213.5mg
Carbohydrates: 5.4g
Fiber: 1.4g
Sugar: 2.5g
Protein: 65.1g