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Cold Chicken With Lime Dressing Recipe
|Chicken breasts||1 Pound, cut in half (455 Gram)|
|Thinly sliced celery||240 Milliliter (1 Cup)|
|Diced red bell peppers||240 Milliliter (1 Cup)|
|Chopped scallions||120 Milliliter (1/2 Cup)|
|Chopped dry roasted unsalted peanuts||80 Milliliter (1/3 Cup)|
|Romaine lettuce leaves||8 Large, drained and rinsed|
|Lime oil||120 Milliliter (1/2 Cup)|
|Crushed dried red peppers||1⁄4 Teaspoon (1 Milliliter)|
|Ground cumin||1⁄2 Teaspoon (3 Milliliter)|
Serving size: Complete recipe
Calories 2204 Calories from Fat 1459
% Daily Value*
Total Fat 167 g257%
Saturated Fat 22.8 g114.1%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 529.1 mg22%
Total Carbohydrates 54 g17.9%
Dietary Fiber 20.7 g82.9%
Sugars 22.1 g
Protein 131 g262.1%
Vitamin A 303.1% Vitamin C 605.1%
Calcium 32.5% Iron 54.4%
*Based on a 2000 Calorie diet
Bring to a boil over medium heat.
Immediately reduce heat to low and simmer, covered for 15 minutes.
Remove breasts and drain, cool and debone.
Gut meat into 1/4-inch strips.
Dressing: Combine lime oil, dried red peppers and cumin with wire whisk.
Put chicken strips, celery, red bell peppers and scallions in a large bowl.
Add dressing to chicken and vegetables.
Toss well and refrigerate for 1 hour.
Do not marinate for longer than 3 hours.
Sprinkle with peanuts just before serving on romaine leaves.