Cold chicken with lime dressing

4 servings

Ingredients

Quantity Ingredient
1 pounds Poached skinless, boneless chicken breasts
1 cup Thinly sliced celery
1 cup Diced red bell peppers
½ cup Chopped scallions
1 teaspoon Granted lime peel
¼ cup Fresh lime juice
¼ teaspoon Crushed dried red peppers
½ teaspoon Ground cumin
½ cup Extra-virgin olive oil
One-third cup chopped dry roasted, unsalted peanuts
8 larges Romaine lettuce leaves, rinsed and drained

Directions

Cut chicken into ¼ inch strips. Place in a large bowl with celery, red bell peppers and scallions. For dressing, combine lime peel, lime juice, dried red peppers, cumin and olive oil with a wire whisk. Pour dressing over chicken and vegetables. Toss well and refrigerate 1 hour. Sprinkle with peanuts just before serving on romaine leaves.

Yield: 4 servings, each containing 545 calories; 39 grams protein; 94 milligrams cholesterol; 35⅘ grams total fat.

NOTE: To avoid pickling effect, don't marinate chicken in lime juice more than 3 to 4 hours.

From: The Low-Cholesterol Olive Oil Cookbook The Asbury Park Press 08/26/92 Shared By: Pat Stockett

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