Instructions: Cut chicken into 1/4 inch strips. Place in a large bowl with celery, red bell peppers and scallions.

For dressing, combine lime peel, lime juice, dried red peppers, cumin and olive oil with a wire whisk. Pour dressing over chicken and vegetables.

Toss well and refrigerate 1 hour. Sprinkle with peanuts just before serving on romaine leaves.

Yield: 4 servings, each containing 545 calories; 39 grams protein; 94

NOTE: To avoid pickling effect, dont marinate chicken in lime juice more than 3 to 4 hours.

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