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20 minute dinner recipes

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Asian Chicken Salad

http://www.eatingwell.com/recipes/asian_chicken_salad.html

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.

6 servings, 2 cups each | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

Dressing

Salad

Preparation

  1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
  2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
  3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Nutrition

Per serving : 289 Calories; 14 g Fat; 2 g Sat; 7 g Mono; 64 mg Cholesterol; 14 g Carbohydrates; 28 g Protein; 3 g Fiber; 518 mg Sodium; 355 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat, 2 fat

Tips & Notes