| 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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