Asian Chicken Salad

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 407
Caloriesfromfat 14 %
Fat 6.2 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 3.5 g
Protein 29.6 g
Carbohydrate 56.6 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 470 mg
Calcium 0.0 mg

Ingredients

1/3 cup canned low-sodium chicken broth, undiluted
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons lemon juice
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five-spice powder
1/4 teaspoon salt
3 small cloves garlic, minced
1 pound skinned, boned chicken breasts
1 (10-ounce) package fresh spinach, washed and trimmed
1 (8-ounce) package Chinese-style noodles
2/3 cup chopped fresh cilantro
1/2 cup sliced green onions
1 tablespoon peeled, grated gingerroot
1 medium-size sweet red pepper, seeded and thinly sliced
2 tablespoons chopped unsalted dry roasted peanuts

Preparation

Combine first 8 ingredients in a jar; cover tightly, and shake. Slice chicken diagonally into 1/2-inch slices.

Set aside 2 cups spinach leaves. Stack remaining spinach leaves, and cut into thin slices; set aside.

Cook noodles according to package directions, omitting salt and fat; drain. Transfer noodles to a large bowl; add 1/3 cup broth mixture, sliced spinach, cilantro, green onions, and gingerroot; toss lightly.

Pour remaining broth mixture into a large nonstick skillet; place over medium-high heat until hot. Add chicken; saute 2 minutes. Add red pepper; saute 3 to 4 minutes or until pepper is tender.

To serve, place 1/2 cup spinach leaves on each of 4 plates. Arrange noodle and chicken mixtures over spinach; sprinkle with peanuts.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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