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Jewish World Review
August 20, 2008
/ 19 Menachem-Av 5768
Chicken Salad with Asian Dressing
By Linda Gassenheimer
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.
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
Place water for noodles on to boil.
• Make salad.
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.
Low-sodium soy sauce, bottle minced garlic, salt, black peppercorns
CHICKEN SALAD WITH ASIAN DRESSING
Place a medium saucepan filled with water on high heat.
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
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.
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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)
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© 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.