Walnut-chicken Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Chopped walnuts,
2 tbsp: Low-sodium soy sauce, divided
Vegetable cooking spray,
1 lbs: Skinned boned chicken breasts,
3 cup: Cooked couscous, cooked without salt or fat
1/2 cup: Coarsely shredded carrot,
1/3 cup: Sliced green onions,
2 tbsp: Minced shallot,
3 tbsp: Rice vinegar,
2 tbsp: Water,
1 tbsp: Walnut oil,
2 tsp: Brown sugar,
1 tsp: Grated lemon rind,
1 tsp: Peeled grated gingerroot,
1/4 tsp: Salt,
1/4 tsp: Pepper,
2 Cloves: garlic, minced
9 cup: Loosely packed thinly sliced fresh spinach,
Directions:
Place a large nonstick skillet over medium-high heat until hot. Add
walnuts; cook 2 to 2-1/2 minutes, stirring constantly. Add 1 tablespoon and
1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed.
Remove from skillet; set aside.
Wipe browned bits from skillet with a paper towel.
Coat skillet with cooking spray, and place over medium heat until hot. Add
chicken, and cook 6 minutes on each side or until done. Remove chicken from
skillet, and cut into bite-sized pieces.
Combine chicken, couscous, carrot, and green onions in a large bowl; set
aside.
Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in
a small bowl, and stir well. Add to chicken mixture, and toss well. Yield:
6servings.
Per serving: 232 Calories; 4g Fat (17% calories from fat); 20g Protein; 28g
Carbohydrate; 35mg Cholesterol; 350mg Sodium
NOTES : Vegetable oil can be substituted for walnut oil. To serve, arrange
1-1/2 cups sliced spinach on individual serving plates, and top with 1 cup
chicken mixture, and sprinkle with 1 tablespoon walnuts.
Recipe by: Cooking Light, June 1994, page 118
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
walnuts; cook 2 to 2-1/2 minutes, stirring constantly. Add 1 tablespoon and
1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed.
Remove from skillet; set aside.
Wipe browned bits from skillet with a paper towel.
Coat skillet with cooking spray, and place over medium heat until hot. Add
chicken, and cook 6 minutes on each side or until done. Remove chicken from
skillet, and cut into bite-sized pieces.
Combine chicken, couscous, carrot, and green onions in a large bowl; set
aside.
Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in
a small bowl, and stir well. Add to chicken mixture, and toss well. Yield:
6servings.
Per serving: 232 Calories; 4g Fat (17% calories from fat); 20g Protein; 28g
Carbohydrate; 35mg Cholesterol; 350mg Sodium
NOTES : Vegetable oil can be substituted for walnut oil. To serve, arrange
1-1/2 cups sliced spinach on individual serving plates, and top with 1 cup
chicken mixture, and sprinkle with 1 tablespoon walnuts.
Recipe by: Cooking Light, June 1994, page 118
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Salads