Chicken romaine vinaigrette

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



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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