Ingredients
1 lb poached skinless, boneless chicken, breasts
1 cup thinly sliced celery
1 cup diced red bell peppers
1/2 cup chopped scallions
1 tsp granted lime peel
1/4 cup fresh lime juice
1/4 tsp crushed dried red peppers
1/2 tsp ground cumin
1/2 cup extra-virgin olive oil
1 one-third cup chopped dry roasted,, unsalted peanuts
8 large romaine lettuce leaves, rinsed and, drained
Directions
Cut chicken into 1/4 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; 35.8 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
Servings: 4 servings
Cold Chicken With Lime Dressing Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Salad
The History of Recipes
Experts have tracked the existence of recipes far back into antiquity, at least as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these ancient cook books were just primitive pictorial instructions for food preparation.
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We hope you enjoy this Cold Chicken With Lime Dressing recipe.
