4 Chicken breast halves
– boned & skinned —–HERBED VINAIGRETTE—– 3/4 c Soy oil
1/4 c Tarragon white wine vinegar
1/4 c Chopped fresh parsley
1/4 c Chopped fresh basil
1 tb Finely chopped green onions
—–SALAD—– 1 1/2 lb Romaine lettuce
1/2 c Sliced water chestnuts
1/3 c Fresh parmesan cheese
3/4 c Seasoned croutons
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 Copyright 1996 Indiana Soybean Development Council