Marinade: In bowl, combine lime juice, salt, pepper and garlic; add chicken turning to coat. Place on lightly greased baking sheet; bake in 350F 0 °C 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.

Per serving: 335 calories, 19 g protein, 16 g fat, 28 g carbohydrate Good source iron

with the marinade before adding to linguine and vegetables.

Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies

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