Cold Chicken With Lime Dressing
|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)|
Poach the chicken breasts in just enough water to cover.
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.