Yield: 4 Servings
|⅓ cup||Fresh lime juice|
|2 tablespoons||Asian fish sauce|
|1½ teaspoon||Granulated sugar|
|10 ounces||Skinless boneless chicken breasts|
|4 cups||Torn romaine lettuce|
|3 ounces||Spaghetti; cooked, drained and rinsed|
|1 medium||Kirby cucumber; peeled and thinly sliced|
|2 tablespoons||Finely chopped fresh mint leaves|
|½ ounce||Coarsely chopped dry-roasted unsalted peanuts|
|1||hour or overnight.|
submitted by: johanssen@...
In large salad bowl, with wire whisk, combine lime juice, fish sauce, ketchup and sugar, blending until sigur is dissolved. In medium bowl, combine chicken and 2 tablespoons lime juice mixture, tossing well to coat thoroughly; refrigerate chicken and remaining lime juice mixture, covered, Preheat broiler.
Broil chicken breasts 6 inches from heat, 3½ minutes on each side, until lightly browned and cooked through. Remove chicken from broiler; set aside to cool slightly.
Slice chicken thinly on the diagonal; add to remaining lime juice mixture, tossing well to coat thoroughtly. Add lettuce, spaghetti, cucumber and mint; toss to combine. Serve sprinkled with peanuts.
EACH SERVING PROVIDES: ¼ fat; 2 ½ vegetables; 2 proteins; 1 bread; 20 optional calories
PER SERVING: 230 calories; 22g protein; 4g fat; 26g carbohydrate; 45mg calcium; 144 mg sodium (does not include Asian fish sauce- data unavailable); 41mg cholesterol; 2g dietary fiber DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 10 JUNE 1996
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