Recipe - Lime Ginger Chicken

1/3 cup Fresh lime juice
3 Cloves garlic; minced
One half teaspoon Dried red pepper flakes
One fourth teaspoon Salt; optional
4 Boneless skinless chicken
breast halves; in 1 inch
strips

SALSA
2 cup Fresh plum tomatoes; minced
1 cup Green pepper; minced
One half cup Red onion; minced
1 tablespoon Fresh cilantro or parsely;
chopped
1 tablespoon Olive or vegetable oil
1 tablespoon Fresh lime juice
2 Cloves garlic; minced
One fourth teaspoon Salt; optional

In a glass bowl, combine lime juice, garlic, ginger, red pepper and salt,
if desired. Add the chicken and toss lightly. Cover and refrigerate for 24
hours. Meanwhile, combine all salsa ingredients; cove and refrigerate until
ready to serve. Drain chicken; discard mariande. Brown in a large nonstick
skillet until no longer pink, about 10 minutes. Serve with salsa.

Yield: 4 servings.

Per serving: Diabetic Exchange: prepared without salt: 3 lean meat, 3
vegetables, 250 calories, 80 mg. sodlum, 73 mg. cholesterol, 7 grams ft.

Magazine Regional Winner West submitted by Patti Billet, Missoula,
Montana

Recipe by: Country Magazine, Aug/Sept. '95, p. 49

Posted to MCRecipe Digest V1 #963 by Roberta Banghart
bobbi744@sojourn.com on Dec 23, 1997