| 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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