Try this Asian Chicken Salad recipe, or contribute your own.
Suggest a better descriptionTime: 30 minutes (or longer if you want to serve it cold) 1. Start a charcoal or gas grill, or preheat the broiler. Cut the chicken meat into 1/2- to 1-inch chunks, and thread it onto skewers. Put the skewers on a plate, and drizzle with 2 tablespoons of the soy sauce. 2. In a blender, combine the remaining soy sauce with the peanut butter, sesame oil, garlic, hot sauce, salt, pepper, sugar and vinegar. Turn the blender on, and add hot water, a teaspoon at a time, until the mixture is smooth and creamy. (You will not need more than 3 teaspoons of water.) 3. Grill or broil the chicken, turning once or twice. Total cooking time will be 6 to 8 minutes for breasts, 10 to 12 minutes for thighs. Meanwhile, peel the cucumber (if it is waxed), slice it in half the long way, and scoop out the seeds with a spoon. Cut it into 1/2-inch dice, and combine in a bowl with the sauce. When the chicken is done, toss it with the sauce and cucumber. Taste, and adjust seasoning if necessary; then, serve hot or cold, garnished with the cilantro. Yield: 4 servings. Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 19, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 229 | ||
Calories from Fat: 58 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 119.1mg | 37 % | |
Sodium 321.1mg | 11 % | |
Potassium 508.6mg | 13 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.3g | ||
Protein 37.2g | 53 % | |
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: 229
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