1 lb poached skinless, boneless chicken, breasts
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
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