4 boneless, skinless chicken
breast halves
1/3 cup fresh lime juice
1/4 cup olive oil
1 tablespoon soy sauce
2 tablespoons brown sugar
1 tablespoon finely minced basil
1 tablespoon finely minced mint
3 cloves garlic, divided use
1/2 medium jalapeno pepper, minced
1 teaspoon finely grated ginger
1/2 teaspoon paprika
1/2 teaspoon freshly ground white pepper
1 large sweet red pepper, julienned
1 large sweet yellow pepper, julienned
1 small cucumber, quartered
2 cups torn lettuce leaves
2 cups torn spinach leaves
2 cups torn red lettuce leaves
Cut chicken into thin
strips.
In small bowl, mix together
lime juice, olive oil, soy sauce, brown sugar, basil, mint and
1 clove of the garlic, minced; set aside.
In nonstick frypan sprayed
with cooking spray, place jalapeno pepper, remaining 2 cloves
garlic and ginger; sauté 1 minute. Add chicken and stir-fry
about 5 minutes or until fork can be inserted in chicken with
ease. Remove chicken to large bowl and sprinkle with paprika
and white pepper. Add red and yellow peppers and cucumber and
toss gently.
In large serving bowl
or platter, place lettuce, spinach and red lettuce leaves, well
mixed. Arrange chicken mixture on lettuce.
Pour lime-soy mixture
into frypan and bring to a boil. Remove from heat and drizzle
over chicken.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Iola Egle, McCook, NE