Instructions: Marinade: In bowl, combine lime juice, salt, pepper and garlic; add chicken turning to coat. Place on lightly greased baking sheet; bake in 350F=180C oven for 15-20 minutes or until no longer pink inside. Cover and refrigerate for at least 1 hour or up to 8 hours.

Dressing: In small bowl, whisk together oil, lime juice, soy sauce, sugar and salt; cover and refrigerate for up to 8 hours.

In a large pot of boiling salted water, cook linquine for 8-10 minutes or until tender but firm; drain and refresh under cold water. Drain well and place in large bowl.

Slice chicken diagonally into thin strips; add to cooled linguine along with snow peas, red pepper and onion. Pour dressing over top, toss to coat well. Place 2 lettuce leaves on each plate; divide salad evenly among plates. Surround each salad with chow mein noodles. Sprinkle with peanuts.

source iron

Variation: substitute 3/4 lb cooked baby shrimp for the chicken; just toss with the marinade before adding to linguine and vegetables.

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