Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast halves
- boned skinned

---------------------HERBED VINAIGRETTE--------------------------
3/4 c Soy oil
1/4 c Tarragon white wine vinegar
1/4 c Chopped fresh parsley
1/4 c Chopped fresh basil
1 tb Finely chopped green onions

---------------------------SALAD--------------------------------
1 1/2 lb Romaine lettuce
1/2 c Sliced water chestnuts
1/3 c Fresh parmesan cheese
3/4 c Seasoned croutons

Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per
breast. Marinate in the refrigerator for at least one hour. Grill
chicken 15 minutes slice diagonally. Wash tear lettuce leaves
into large bowl. Top with 1/2 cup dressing, cheese, water chestnuts,
and croutons. Toss together. Divide lettuce onto plates top with
sliced chicken. Serves 4-6 persons.

(Per Serving): 266 calories/22 grams protein/5 grams carbohydrates/17
grams total fat/4 grams saturated fat/53 mg cholesterol/179 mg sodium

HERBED VINAIGRETTE: Combine all ingredients in a jar. Shake well.
Refrigerate. May be used as a marinade or salad dressing. Yields 18
tablespoon servings.

(Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9
grams total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium

Created by Connie Cahill Copyright 1996 Indiana Soybean Development
Council Meal-Master format by Karen Mintzias

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