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Cool chicken platter with mustard sauce.

Patti Devlin, Lafayette, California

4 boned, skinned chicken breast

halves (about 1 lb. total)

8 cups rinsed and crisped red leaf

lettuce, in bite-size pieces

4 cups cold, cooked small pasta

such as penne or rotelle

8 medium-size (about 1 1/4 lb. total)

Roma-type tomatoes

5 ounces (2/3 cup) unripened goat

cheese, crumbled

About 1/2 cup calamata olives

Sauce (recipe follows)

Salt and pepper

In a 4- to 5-quart pan, bring 2 quarts water to a boil. Add chicken, cover, and remove from heat. Let stand until chicken is white in thickest part (cut to test), about 20 minutes; drain and let cool.

On 4 dinner plates equally arrange lettuce; top with pasta. Thinly slice chicken and tomatoes; arrange on lettuce with cheese and olives. Spoon sauce over salads; add salt and pepper to taste. Makes 4 servings.

Per serving: 622 cal.; 40 g protein; 32 g fat (3.1 g sat.); 45 g carbo.; 1,265 mg sodium; 66 mg chol.

Sauce. Mix 1/2 cup white wine vinegar with 1/4 cup olive oil, 2 tablespoons Dijon mustard, and 1 tablespoon dried tarragon leaves.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Devlin, Patti
Publication:Sunset
Article Type:Column
Date:Jul 1, 1992
Words:189
Previous Article:Warm wild rice and asparagus salad.
Next Article:Peppered potato and two-bean salad.
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