Cooking Recipe Aloha For Six: Chicken Salad With Soft & Cr
Recipe Ingredients
ARINADE
DRESSING
Directions
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
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