Home
In this issue
Nov. 25, 2009
Daniel Pipes: Islamism 2.0
JWisdom.com: No God … No You! Know God, Know You! with Rabbi Yitzchok Fingerer (8 minutes)
Nov. 24, 2009
Rabbi Avi Shafran : The Atheists' unintended gift
JWisdom.com: You are a Philanthropist with Aliza Bulow (5 minutes)
Nov. 23, 2009
JWisdom.com: Actually, it really is all about you with Rabbi Lawrence Hajioff
Nov. 20, 2009
Rabbi David Aaron: How to make every second of your life come first
Caroline B. Glick: Whither American Jewry
Nov. 19, 2009
Binyamin L. Jolkovsky: Please Listen to this Godcast (5 minutes)
Jonathan Tobin: ADL Crosses the Line with Report Bashing Obama Critics
Nov. 18, 2009
Rabbi Yonason Goldson: What Judaism has to say about the secret of the Mona Lisa's smile
JWisdom.com: The (Jewish) Dating Game with Rabbi Lawrence Hajioff (8 minutes)
Nov. 17, 2009
Steven Emerson: How Does the 4th Amendment Impact Terror Finance Investigations?
JWisdom.com: If Frank Sinatra married Edith Piaf with Rabbi Y.Y. Rubinstein (2 minutes) Life lessons from what would be regarded as the most inappropriate lyrics ever sung
Nov. 16, 2009
The Jewish Ethicist by Rabbi Dr. Asher Meir : When borrowing is stealing
JWisdom.com: Deconstructing faith with Rabbi Warren Goldstein (9 minutes)
Nov. 13, 2009
JWisdom.com Sarah's subjective reality with Rabbi Sroy Levitansky ( 6 minutes)
Caroline B. Glick: Obama's failure, Netanyahu's opportunity
Nov. 12, 2009
The Kosher Gourmet By Marialisa Calta : A sweet sweet potato treat
JWisdom.com Does God get tired? with Rabbi Harvey Belovski ( 5 minutes)
Nov. 11, 2009
Rabbi Avi Shafran: Jews and money: When anti-Semitism isn't
JWisdom.com Marriages are not made in Heaven with Rabbi Lawrence Hajioff (VERY fast 15 minutes)
Nov. 10, 2009
Michael Doyle: Author of book exposing CAIR ordered to remove supporting documents from Web
JWisdom.com If the creation so loudly shouts the existence of the Creator, why aren't more people believers? with Rabbi Naftali Brawer (9 minutes)
Oct. 29, 2003
Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review August 20, 2008 / 19 Menachem-Av 5768

Chicken Salad with Asian Dressing

By Linda Gassenheimer


Printer Friendly Version

Email this article


http://www.JewishWorldReview.com | (MCT) Here's a simple meal made with shiitake mushrooms, chicken, cashew nuts and an Asian dressing. It's perfect summer evening fare, warm or at room temperature.


Most supermarkets stock toasted sesame oil, which lends a nutty flavor. Steamed Chinese noodles can be found refrigerated in the produce department.


If you would prefer making the dish with ingredients on hand, angel hair pasta can be used in place of Chinese noodles, white vinegar diluted with a little water in place of rice vinegar, regular sesame or canola oil in place of toasted, walnuts in place of cashews and any sliced mushrooms in place of shiitake.


This meal contains 642 calories with 27 percent of calories from fat.



HELPFUL HINTS:


  • Any type of cooked chicken can be used.

  • Minced garlic can be found in jars in the produce section of the market.

  • A quick way to slice scallions is to snip them with a scissors
COUNTDOWN:

Place water for noodles on to boil.

Mix sauce.

Boil noodles.

Make salad.


SHOPPING LIST


To buy: 1 bottle toasted sesame oil, 1 bottle rice vinegar, 1 package steamed Chinese noodles, 3/4 pound cooked chicken breast meat, 1 red bell pepper, 1 small package shiitake mushrooms, 1 bag ready-to-eat romaine lettuce, 1 bunch scallions, 1 small package cashew nuts.


STAPLES


Low-sodium soy sauce, bottle minced garlic, salt, black peppercorns




CHICKEN SALAD WITH ASIAN DRESSING

  • 2 tablespoons low-sodium soy sauce

  • 3 tablespoons rice vinegar

  • 1.5 tablespoons toasted sesame oil (divided use)

  • 4 oz pound steamed or dried Chinese noodles

  • 12 oz pound boneless, skinless, roasted or rotisserie chicken breast

  • * 2 teaspoons minced garlic

  • 1 red bell pepper, sliced (about 1 cup)

  • 1 cup sliced shiitake or portobello mushrooms

  • Salt and freshly ground pepper

  • Washed, ready-to-eat romaine lettuce (about 3 cups)

  • 2 scallions, sliced

  • 2 tablespoons cashew nuts
Place a medium saucepan filled with water on high heat.

Mix the soy sauce, vinegar and 1 tablespoon sesame oil.

When water boils, add the noodles. Cook 2 minutes and drain in a colander. Run cold water through them. Set aside.

Heat the remaining 1/2 tablespoon sesame oil in a wok or nonstick skillet over high heat. Add the chicken, garlic, red pepper and mushrooms. Stir fry 1 to 2 minutes.

Remove pan from the heat and add the noodles, sauce mixture and salt and pepper to taste. Toss well.

Divide lettuce between 2 dinner plates. Spoon noodle and meat mixture over lettuce. Sprinkle with scallions and cashews. Makes 2 servings.

Per serving: 642 calories (27 percent from fat), 19.6 g fat (2.9 g saturated, 10 g monounsaturated), 144 mg cholesterol, 53.7 g protein, 60.9 g carbohydrates, 8 g fiber, 742 mg sodium.

Sign up for the daily JWR update. It's free. Just click here.

Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

To comment, please click here.





© 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.