| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Polynesian |
Chicken, And, Turkey, Entrees |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh lime juice |
| 1 |
ts |
Dark sesame oil |
| 1/4 |
c |
Soy sauce; low sodium |
| 1 |
tb |
Brown sugar |
| 1 |
tb |
Chile paste with garlic |
| 2 |
tb |
Minced ginger |
| 4 |
|
Boned and skinned chicken breast halves |
| 1 |
|
Red bell pepper; halved and seeded |
| 1 |
|
Green bell pepper; halved and seeded |
| 1 |
|
Red onion; peeled and halved |
| 2 |
c |
Canned pineapple chunks in juice; drained and rinsed |
| 1/4 |
c |
Chopped fresh mint |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/4 |
c |
Chopped fresh basil |
INSTRUCTIONS
Make the dressing. In a small bowl, combine the lime juice, sesame oil, soy
sauce, brown sugar, chile paste and minced ginger. Cover and refrigerate.
Grill the chicken breasts until done. Grill the bell peppers and onions
until just browned.
Remove the chicken breasts, bell peppers, and onions from the grill. Once
they are cool enough to handle, cut them into large chunks and place them
in a large serving bowl along with the pineapple chunks, mint, cilantro,
and basil. Add enough dressing to moisten, toss well, and serve warm or
chilled.
Per serving: 243.3 calories; 2.6 g fat (9.3% calories from fat); 23.0 g
protein; 34.2 g carbohydrate; 51 mg cholesterol; 664 mg sodium
Recipe by: License to Grill (Schlesinger & Willoughby), modified
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Sep 20, 1998,
converted by MM_Buster v2.0l.
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