Oriental Chicken Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
skinless boneless chicken breast -- cut in 1-inch cubes |
|
2 |
tablespoons |
low sodium soy sauce |
|
1 |
tablespoon |
cornstarch |
|
2 |
tablespoons |
vegetable oil |
|
1 |
large |
romaine lettuce -- torn into bite size pieces |
|
8 |
ounces |
spinach leaves -- use baby spinach |
|
2 |
whole |
green onions -- sliced |
|
1 |
tablespoon |
vegetable oil |
|
4 |
ounces |
chow mein noodles -- cooked and drained |
|
1 |
tablespoon |
sesame seeds -- toasted |
|
Dressing |
||
|
1 |
tablespoon |
brown sugar -- packed |
|
2 |
tablespoons |
rice wine vinegar |
|
1/4 |
cup |
extra virgin olive oil |
|
1 |
teaspoon |
Dijon mustard |
|
1/4 |
teaspoon |
sesame oil |
| Mix soy sauce and cornstarch together. Mix in cubed chicken to coat and let sit at room temperature for 15 minutes. Heat skillet to medium and add 2 tablespoons of oil. Cook chicken until browned on all sides and no pink remains. Heat remaining tablespoon of oil to medium and add sesame seeds and cut up chow mein noodles. Cook until toasted. Drain on paper towels. Toss lettuce, spinach, and green onions together with enough dressing to coat. Top salad with noodles and sesame seeds. Makes 6 servings. |
| Per Serving: 377 Calories; 24g Fat (55.8% calories from fat); 23g Protein; 20g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates. |