Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | 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 |
HERBED VINAIGRETTE
SALAD
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