| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Low-cal, Main dish, Poultry, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Lightly packed fresh basil |
|
|
leaves |
| 1/4 |
c |
Olive oil |
| 2 |
T |
Fresh lemon juice |
| 1 |
|
Garlic clove, minced |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground pepper |
| 5 |
c |
Torn assorted lettuces |
| 1 |
|
Red bell pepper, diced |
| 1 |
|
Yellow bell pepper, diced |
| 2 |
|
Zucchini, 8 oz. halved |
|
|
lengthwise and sliced |
|
|
thin |
| 1/2 |
c |
Chopped onion |
| 1 |
|
16 or 19 oz. chickpeas |
|
|
garbanzo beans drained |
|
|
and rinsed |
| 12 |
oz |
Cooked boneless, skinless |
|
|
chicken breast sliced |
|
|
crosswise |
INSTRUCTIONS
Make dressing: Puree all ingredients in food processor or blender
until smooth. Pour half the dressing over lettuces in bowl and toss;
arrange on serving platter. Add remaining ingredients and dressing to
bowl; toss. Spoon onto greens. PER SERVING Calories 265 Total Fat 13 g
Saturated Fat 2 g Cholesterol 48 mg Sodium 323 mg Carbohydrates 16 g
Protein 23 g Posted to MM-Recipes Digest by Julie Bertholf & Simon
Wood <jewel1@ix.netcom.com> on Sep 06, 1998
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