Ingredients 1 lb Poached skinless, boneless 1/4 ts Crushed dried red peppers -chicken breasts 1/2 ts Ground cumin 1 c Thinly sliced celery 1 /2 c Extra-virgin olive oil 1 c Diced red bell peppers One-third cup chopped dry 1/2 c Chopped scallions -roasted, unsalted peanuts 1 ts Granted lime peel 8 lg Romaine lettuce leaves, 1/4 c Fresh lime juice -rinsed and drained

Cut chicken into 1/4 inch strips. Place in a large bowl with celery, red
bell peppers and scallions.
For dressing, combine lime peel, lime juice, dried red peppers, cumin and
olive oil with a wire whisk. Pour dressing over chicken and vegetables.
Toss well and refrigerate 1 hour. Sprinkle with peanuts just before
serving on romaine leaves.
Yield: 4 servings, each containing 545 calories; 39 grams protein; 94
milligrams cholesterol; 35.8 grams total fat.
NOTE: To avoid pickling effect, don't marinate chicken in lime juice more
than 3 to 4 hours.

Makes 4 servings.