Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Poached skinless, boneless 1/4 ts Crushed dried red peppers
-chicken breasts 1/2 ts Ground cumin
1 c Thinly sliced celery 1/2 c Extra-virgin olive oil
1 c Diced red bell peppers One-third cup chopped dry
1/2 c Chopped scallions -roasted, unsalted peanuts
1 ts Granted lime peel 8 lg Romaine lettuce leaves,
1/4 c Fresh lime juice -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

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