|3||Chicken breasts [3/4lb] skinless, boneless|
|¼ pounds||Linguine noodles|
|2 cups||Snow peas, thin diag slice|
|½ cup||Sweet red pepper, thin slice|
|½ cup||Red onion, thinly sliced|
|12||Leaf lettuce leaves|
|1½ cup||Chow mein noodles|
|3 tablespoons||Roasted peanuts, chopped|
|1 tablespoon||Lime juice|
|2 smalls||Garlic cloves, minced|
|¼ cup||Vegetable oil|
|2 tablespoons||Lime juice|
|2 tablespoons||Soy sauce|
|2 teaspoons||Granulated sugar|
Marinade: In bowl, combine lime juice, salt, pepper and garlic; add chicken turning to coat. Place on lightly greased baking sheet; bake in 350F=180C oven for 15-20 minutes or until no longer pink inside.
Cover and refrigerate for at least 1 hour or up to 8 hours.
Dressing: In small bowl, whisk together oil, lime juice, soy sauce, sugar and salt; cover and refrigerate for up to 8 hours.
In a large pot of boiling salted water, cook linquine for 8-10 minutes or until tender but firm; drain and refresh under cold water.
Drain well and place in large bowl.
Slice chicken diagonally into thin strips; add to cooled linguine along with snow peas, red pepper and onion. Pour dressing over top, toss to coat well. Place 2 lettuce leaves on each plate; divide salad evenly among plates. Surround each salad with chow mein noodles.
Sprinkle with peanuts.
Per serving: 335 calories, 19 g protein, 16 g fat, 28 g carbohydrate Good source iron
Variation: substitute ¾ lb cooked baby shrimp for the chicken; just toss with the marinade before adding to linguine and vegetables.
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby [-=PAM=-] PA_Meadows@...