Ceaser sauce chicken with hearts of palm -butter busters

6 servings

Ingredients

Quantity Ingredient
1½ teaspoon Minced garlic
½ teaspoon Papa Dash lite salt, optional
2 eaches Tb red wine vinegar
2 teaspoons Anchovy paste
½ cup Egg Beaters
1 teaspoon Dry mustard
2 teaspoons Worcestershire sauce
2 eaches Tb lemon juice
½ cup Roasted red peppers, drained, cut 3x1/4\"
1 can )7oz) hearts of palm, drained
½ teaspoon Fresh ground pepper
¾ cup Liquid Butter Buds
4 eaches Skinless boneless chicken breasts, boiled
¾ pounds Zucchini, halved crosswise and cut in fingersize strips
4 eaches (3oz) red new potatoes, skin on, quartered
2 eaches Tb capers, drained
2 eaches Tb minced fresh tarragon, thyme, or chives

Directions

In food processor or blender, process minced garlic, anchovy paste, Egg beater, mustard, Worcestershire sauce, lemon juice, vinegar, salt and pepper 30 seconds. Add Butter Buds and process another 30 seconds. Makes 1¼ cups. Slice chicken thinly on the diagonal.

Arrange zucchini in a sunburst on a 14" platter. Arrange peppers, hearts of palm and sliced chicken in a sunburst on top. Place potato wedges in center and around platter. Drizzle salad with ½ cup dressing. Pass remainder separately. Sprinkle salad with capers and fresh herbs. Serve at room temperature with warm french bread and low fat margarine. Per serving: 310 cal., 5g fat (15%), 98mg chol., 2g fiber, 40g pro., 25g carb., 800mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95

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