Try this Chinese Chicken Salad recipe, or contribute your own.
Suggest a better description* Optional Vegetable Additions: Peeled, seeded, diced cucumber, chopped water chestnuts, finely diced celery, finely dice red bell pepper. 1. In a medium saucepan combine chicken and water. Bring to a boil over moderate heat. Simmer over low heat, turning occasionally, until cooked through 15 to 20 min. Remove from broth and let cool on a plate. 2. Broil broth over high heat until reduced to 1/4 cup, 6 to 8 min. 3. Cut chicken into 3/4-inch cubes; toss in bowl with reduced broth. Cover and chill. 4. In a medium bowl, stir together vinegar, mustard, sesame oil, ginger, soy sauce, salt and pepper. Gradually whisk in peanut oil to make a dressing. Add scallions. Pour over chicken and toss. Add desired vegetables and serve. Copyright credit: 1996 by Jim Fobel ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (950g) | ||
Recipe Makes: 1 servings | ||
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Calories: 483 | ||
Calories from Fat: 455 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.5g | 67 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 17g | ||
Cholesterol 0mg | 0 % | |
Sodium 324.7mg | 11 % | |
Potassium 228.1mg | 6 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 4.7g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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