| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Thai |
Salad |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Fresh lime juice |
| 2 |
tb |
Asian fish sauce |
| 2 |
tb |
Ketchup |
| 1 1/2 |
ts |
Granulated sugar |
| 10 |
oz |
Skinless boneless chicken breasts |
| 4 |
c |
Torn romaine lettuce |
| 3 |
oz |
Spaghetti; cooked, drained and rinsed |
| 1 |
md |
Kirby cucumber; peeled and thinly sliced |
| 2 |
tb |
Finely chopped fresh mint leaves |
| 1/2 |
oz |
Coarsely chopped dry-roasted unsalted peanuts |
|
1 |
hour or overnight. |
INSTRUCTIONS
submitted by: johanssen@matnet.com
In large salad bowl, with wire whisk, combine lime juice, fish sauce,
ketchup and sugar, blending until sigur is dissolved. In medium bowl,
combine chicken and 2 tablespoons lime juice mixture, tossing well to coat
thoroughly; refrigerate chicken and remaining lime juice mixture, covered,
Preheat broiler.
Broil chicken breasts 6 inches from heat, 3 1/2 minutes on each side, until
lightly browned and cooked through. Remove chicken from broiler; set aside
to cool slightly.
Slice chicken thinly on the diagonal; add to remaining lime juice mixture,
tossing well to coat thoroughtly. Add lettuce, spaghetti, cucumber and
mint; toss to combine. Serve sprinkled with peanuts.
EACH SERVING PROVIDES: 1/4 fat; 2 1/2 vegetables; 2 proteins; 1 bread; 20
optional calories
PER SERVING: 230 calories; 22g protein; 4g fat; 26g carbohydrate; 45mg
calcium; 144 mg sodium (does not include Asian fish sauce- data
unavailable); 41mg cholesterol; 2g dietary fiber
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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