From: email@example.com (Elayne Cohen) Date: Wed, 17 Jul 1996 21:37:58 GMT 1. Put the chicken breast in a saucepan and cover with water. Bring to a boil. Turn down the pan and simmer for 10 minutes. Turn off the heat and let chicken cool in the saucepan Remave the chicken breast and shred it with fingers into thin strips. Set aside. 2. Bring 2 cups of water to a boil Drop in the tomatoes for 10 seconds, then remove to cold water. Remove the skins, which will come off easily. Cut the tomatoes in half the seeds Cut the halves into 1/8-inch-wide slices. Set aside. 3. Arrange the shredded lettuce on a serving platter in a wide mound. Spread the tomatoes leaving a half inch border around the chicken shreds over the top, leaving a half -inch border arroung the edge. Scatter the chicken over the tomatoes leaving a narrow border of tomato. Garnish the top with coriander and scallions. 4. Combine the sauce ingredients in asmall bowl. Dizzle the sauce over the salad just before serving. Toss and serve. Serves 2 JEWISH-FOOD digest 261 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 2|
|Calories from Fat: 107 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 102.8mg||32 %|
|Sodium 381.2mg||13 %|
|Potassium 1001.2mg||26 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 12.7g|
|Protein 34.6g||49 %|
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Calories per serving: 310
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