2 tablespoons lemon juice
4 tablespoons vegetable oil
1 lemon, juiced
1 teaspoon prepared lemon zest
3 tablespoons lemon-lime juice
2 tablespoons margarine
1 egg
1 cup water
1 lime, sliced into rounds
2 teaspoons cornstarch
1 teaspoon lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 (3 ounce) packages frozen chopped spinach, thawed
1 (15 ounce) can sliced French choux
In a blender or food processor, mix lemon juice, oil, lemon zest, lemon-lime juice, margarine, egg, water and lime slices. Blend until smooth. Pour over chicken and toss to coat. Chill in refrigerator overnight or overnight before serving.
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