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
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.




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Recipe from the National Chicken Council