Cold chicken with lime dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Poached skinless, boneless chicken breasts |
| 1 | cup | Thinly sliced celery |
| 1 | cup | Diced red bell peppers |
| ½ | cup | Chopped scallions |
| 1 | teaspoon | Granted lime peel |
| ¼ | cup | Fresh lime juice |
| ¼ | teaspoon | Crushed dried red peppers |
| ½ | teaspoon | Ground cumin |
| ½ | cup | Extra-virgin olive oil |
| One-third cup chopped dry roasted, unsalted peanuts | ||
| 8 | larges | Romaine lettuce leaves, rinsed and drained |
Directions
Cut chicken into ¼ inch strips. Place in a large bowl with celery, red bell peppers and scallions. For dressing, combine lime peel, lime juice, dried red peppers, cumin and olive oil with a wire whisk. Pour dressing over chicken and vegetables. Toss well and refrigerate 1 hour. Sprinkle with peanuts just before serving on romaine leaves.
Yield: 4 servings, each containing 545 calories; 39 grams protein; 94 milligrams cholesterol; 35⅘ grams total fat.
NOTE: To avoid pickling effect, don't marinate chicken in lime juice more than 3 to 4 hours.
From: The Low-Cholesterol Olive Oil Cookbook The Asbury Park Press 08/26/92 Shared By: Pat Stockett