Recipe - Cold Chicken With Lime Dressing

1 pound Poached skinless, boneless
chicken breasts
1 cup Thinly cut or sliced up celery
1 cup Diced red bell peppers
One half cup Chopped scallions
1 teaspoon Granted lime peel
One fourth cup Fresh lime juice
One fourth teaspoon Crushed dried red peppers
One half teaspoon Ground cumin
One half cup Extravirgin olive oil
Onethird cup chopped dry
roasted, unsalted peanuts
8 lg Romaine lettuce leaves,
rinsed and drained

Cut chicken into One fourth 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; 35.8 grams total fat.

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

From: The LowCholesterol Olive Oil Cookbook The Asbury Park Press 08/26/92
Shared By: Pat Stockett
Posted to MMRecipes Digest V3 #207

Date: Thu, 1 Aug 1996 07:01:29 0500

From: pickell@cyberspc.mb.ca (S.Pickell)