|4||Chicken breast halves boned & skinned|
|¾ cup||Soy oil|
|¼ cup||Tarragon white wine vinegar|
|¼ cup||Chopped fresh parsley|
|¼ cup||Chopped fresh basil|
|1 tablespoon||Finely chopped green onions|
|1½ pounds||Romaine lettuce|
|½ cup||Sliced water chestnuts|
|⅓ cup||Fresh parmesan cheese|
|¾ 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 ½ cup dressing, cheese, water chestnuts, and croutons. Toss together. Divide lettuce onto plates & top with sliced chicken. Serves 4-6 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 Meal-Master format by Karen Mintzias
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