3 Chicken breasts [3/4lb] skinless, boneless
1/4 lb Linguine noodles
2 cup Snow peas, thin diag slice
1/2 cup Sweet red pepper, thin slice
1/2 cup Red onion, thinly sliced
12 Leaf lettuce leaves
1 1/2 cup Chow mein noodles
3 tbsp Roasted peanuts, chopped
MARINADE
1 tbsp Lime juice
1/4 tsp Salt
1 pinch Pepper
2 small Garlic cloves, minced
DRESSING
1/4 cup Vegetable oil
2 tbsp Lime juice
2 tbsp Soy sauce
2 tsp Granulated sugar
1/4 tsp Salt
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Marinade: In bowl, combine lime juice, salt, pepper and garlic; add chicken turning to coat. Place on lightly greased baking sheet; bake in 350F=180C oven for 15-20 minutes or until no longer pink inside. Cover and refrigerate for at least 1 hour or up to 8 hours.
Dressing: In small bowl, whisk together oil, lime juice, soy sauce, sugar and salt; cover and refrigerate for up to 8 hours.
In a large pot of boiling salted water, cook linquine for 8-10 minutes or until tender but firm; drain and refresh under cold water. Drain well and place in large bowl.
Slice chicken diagonally into thin strips; add to cooled linguine along with snow peas, red pepper and onion. Pour dressing over top, toss to coat well. Place 2 lettuce leaves on each plate; divide salad evenly among plates. Surround each salad with chow mein noodles. Sprinkle with peanuts.
Per serving: 335 calories, 19 g protein, 16 g fat, 28 g carbohydrate Good source iron
Variation: substitute 3/4 lb cooked baby shrimp for the chicken; just toss with the marinade before adding to linguine and vegetables.
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby
[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V4 #175 by "KAR" <bluekat@gate.net> on Jul 7, 1997
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