3 chicken breasts [3/4lb] skinless, b, oneless
1/4 lb linguine noodles
2 cup snow peas, thin diag slice
1/2 cup sweet red pepper, thin slice
1/2 cup red onion, thinly sliced
12 leaf lettuce leaves
1 1/2 cup chow mein noodles
3 tbsp roasted peanuts, chopped
MARINADE
1 tbsp lime juice
1/4 tsp salt
1 pinch pepper
2 small garlic cloves, minced
DRESSING
1/4 cup vegetable oil
2 tbsp lime juice
2 tbsp soy sauce
2 tsp granulated sugar
1/4 tsp salt
Directions
Marinade: In bowl, combine lime juice, salt, pepper and garlic; add
chicken turning to coat. Place on lightly greased baking sheet; bake
in 350F=180C oven for 15-20 minutes or until no longer pink inside.
Cover and refrigerate for at least 1 hour or up to 8 hours.
Dressing: In small bowl, whisk together oil, lime juice, soy sauce,
sugar and salt; cover and refrigerate for up to 8 hours.
In a large pot of boiling salted water, cook linquine for 8-10
minutes or until tender but firm; drain and refresh under cold water.
Drain well and place in large bowl.
Slice chicken diagonally into thin strips; add to cooled linguine
along with snow peas, red pepper and onion. Pour dressing over top,
toss to coat well. Place 2 lettuce leaves on each plate; divide salad
evenly among plates. Surround each salad with chow mein noodles.
Sprinkle with peanuts.
Per serving: 335 calories, 19 g protein, 16 g fat, 28 g carbohydrate
Good source iron
Variation: substitute 3/4 lb cooked baby shrimp for the chicken; just
toss with the marinade before adding to linguine and vegetables.
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden
Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And
Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha
For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And
Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha
For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Aloha For Six: Chicken Salad With Soft & Cr Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Written recipes as a concept can be traced far back into the far past, in truth as far as the ancient Egyptians, and maybe further still. Interesting though that is, these, early records were just very basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to historians are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Much later, in Roman times a roman called Apicius created a number of documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and dessert, something that is very familiar to us today. He also describes how the Romans made use of many different spices and herbs, including some that we all recognise such as bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in publications on food, some of which still exist in academic collections. The TV revolution gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Aloha For Six_ Chicken Salad With Soft & Cr recipe.
