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See below ingredients and instructions of the recipe
1 lb Poached skinless, boneless
-chicken breasts
1 c Thinly sliced celery
1 c Diced red bell peppers
1/2 c Chopped scallions
1 ts Granted lime peel
1/4 c Fresh lime juice
1/4 ts Crushed dried red peppers
1/2 ts Ground cumin
1/2 c Extra-virgin olive oil
One-third cup chopped dry
-roasted, unsalted peanuts
8 lg Romaine lettuce leaves,
-rinsed and drained
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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