Recipe - Chicken Romaine Vinaigrette

4 Chicken breast halves
boned & skinned

HERBED VINAIGRETTE
Three fourths cup Soy oil
One fourth cup Tarragon white wine vinegar
One fourth cup Chopped fresh parsley
One fourth cup Chopped fresh basil
1 tablespoon Finely chopped green onions

SALAD
1 One half pound Romaine lettuce
One half cup Sliced water chestnuts
1/3 cup Fresh parmesan cheese
Three fourths cup Seasoned croutons

Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per
breast. Marinate in the refrigerator for at least one hour. Grill
chicken 15 minutes & slice diagonally. Wash & tear lettuce leaves into
large bowl. Top with One half cup dressing, cheese, water chestnuts, and
croutons. Toss together. Divide lettuce onto plates & top with cut or sliced up
chicken. Serves 46 persons.

(Per Serving): 266 calories/22 grams protein/5 grams carbohydrates/17
grams total fat/4 grams saturated fat/53 mg cholesterol/179 mg sodium

HERBED VINAIGRETTE:
Combine all ingredients in a jar. Shake well. Refrigerate. May be used
as a marinade or salad dressing. Yields 18 tablespoon servings.

(Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9 grams
total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council
MealMaster format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip