COLD CHICKEN WITH LIME DRESSING
Yield: 4 servings
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.
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