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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Chicken breast halves boned & skinned |
| 3/4 Tasse | Soy oil |
| 1/4 Tasse | Tarragon white wine vinegar |
| 1/4 Tasse | parsley fresh, chopped |
| 1/4 Tasse | basil chopped, fresh |
| 1 Esslöffel | green onions finely chopped |
| 1 1/2 x ca. 450 g | Romaine lettuce |
| 1/2 Tasse | water chestnuts sliced |
| 1/3 Tasse | parmesan fresh |
| 3/4 Tasse | Seasoned croutons |
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Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast. Marinate in the refrigerator for at least one hour. Grill chicken 15 minutes & slice diagonally. Wash & tear lettuce leaves into large bowl. Top with 1/2 cup dressing, cheese, water chestnuts, and croutons. Toss together. Divide lettuce onto plates & top with sliced chicken. Serves 4-6 persons.
(Per Serving): 266 calories/22 grams protein/5 grams carbohydrates/17 grams total fat/4 grams saturated fat/53 mg cholesterol/179 mg sodium
Herbed Vinaigrette: Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a marinade or salad dressing. Yields 18 tablespoon servings.
(Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9 grams total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium
Created by Connie Cahill
Meal-Master format by Karen Mintzias
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