Free Recipe Walnut-Chicken Salad
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Walnut-Chicken Salad Recipe
6 tb Chopped walnuts
2 tb Low-sodium soy sauce,
-divided
Vegetable cooking spray
1 lb Skinned boned chicken
-breasts
3 c Cooked couscous, cooked
-without salt or fat
1/2 c Coarsely shredded carrot
1/3 c Sliced green onions
2 tb Minced shallot
3 tb Rice vinegar
2 tb Water
1 tb Walnut oil
2 ts Brown sugar
1 ts Grated lemon rind
1 ts Peeled grated gingerroot
1/4 ts Salt
1/4 ts Pepper
2 Cloves garlic, minced
9 c Loosely packed thinly sliced
-fresh spinach
Walnut-Chicken Salad Preparation
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.
Cooking Temperature:
Recipe Serves: 6
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