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Asian Style Chicken Salad |
Ingredients
1/4 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup vegetable or peanut oil 1/4 cup roasted sesame seed oil 2 tablespoons fresh ginger root, minced 4 teaspoons sugar 4 teaspoons dry mustard 2 pounds chicken breast, boned, skinned, steamed and cubed 1 large red onion (about 9 to 11 ounces), cut into narrow wedges 1 cup pea pods, fresh or thawed frozen, slivered 6 crusty round rolls, split, buttered Lettuce or watercress 4 teaspoons sesame seeds, toasted
Directions Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onions and pea pods. Toss well. Chill at least 4 hours to blend flavors. Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds. Serve with crispy noodles, if desired. Makes 6 servings.
Note: This recipe can also be served on a bed of leafy greens and enjoyed as a salad instead of a sandwich! Special notes
Per serving: About 560 cal, 43 g pro, 39 g carb, 25 g fat, 41% cal from fat, 98 mg chol, 1087 mg sod, 3 g fiber. |
Recipe From |
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