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Name: Chinese Chicken Salad #5
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tb scallions ChopPed; 1/2 Skinned and boned chicken breast; 1 tb Oriental sesame oil; 2 tb Soy sauce; 2 Large ripe plum tomatoes; 3 c romaine Shredded, or red leaf; 1 ts Sugar

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INGREDIENTS

2 tb scallions ; ChopPed
1/2 Skinned and boned chicken breast
1 tb Oriental sesame oil
2 tb Soy sauce
2 Large ripe plum tomatoes
3 c romaine ; Shredded, or red leaf
1 ts Sugar
SAUCE

INSTRUCTIONS

From: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 21:37:58 GMT 1. Put the chicken breast in a saucepan and cover with water. Bring to a boil. Turn down the pan and simmer for 10 minutes. Turn off the heat and let chicken cool in the saucepan Remave the chicken breast and shred it with fingers into thin strips. Set aside. 2. Bring 2 cups of water to a boil Drop in the tomatoes for 10 seconds, then remove to cold water. Remove the skins, which will come off easily. Cut the tomatoes in half the seeds Cut the halves into 1/8-inch-wide slices. Set aside. 3. Arrange the shredded lettuce on a serving platter in a wide mound. Spread the tomatoes leaving a half inch border around the chicken shreds over the top, leaving a half -inch border arroung the edge. Scatter the chicken over the tomatoes leaving a narrow border of tomato. Garnish the top with coriander and scallions. 4. Combine the sauce ingredients in asmall bowl. Dizzle the sauce over the salad just before serving. Toss and serve. Serves 2 JEWISH-FOOD digest 261 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chinese Chicken Salad #5

2 tb scallions ChopPed
1/2 Skinned and boned chicken breast
1 tb Oriental sesame oil
2 tb Soy sauce
2 Large ripe plum tomatoes
3 c romaine Shredded, or red leaf
1 ts Sugar
 SAUCE

From: elayne@usa.pipeline.com (Elayne Cohen)    Date: Wed, 17 Jul 1996 21:37:58 GMT  1. Put the chicken breast in a saucepan and cover with water. Bring to a  boil. Turn down the pan and simmer for 10 minutes. Turn off the heat and  let chicken cool in the saucepan Remave the chicken breast and shred it  with fingers into thin strips. Set aside.    2. Bring 2 cups of water to a boil Drop in the tomatoes for 10 seconds,  then remove to cold water. Remove the skins, which will come off easily.  Cut the tomatoes in half the seeds Cut the halves into 1/8-inch-wide  slices. Set aside.    3. Arrange the shredded lettuce on a serving platter in a wide mound.  Spread the tomatoes leaving a half inch border around the chicken shreds  over the top, leaving a half -inch border arroung the edge. Scatter the  chicken over the tomatoes leaving a narrow border of tomato. Garnish the  top with coriander and scallions.    4. Combine the sauce ingredients in asmall bowl. Dizzle the sauce over the  salad just before serving.  Toss and serve. Serves 2    JEWISH-FOOD digest 261    From the Jewish Food recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 2

Calories: 310
Calories from Fat: 107 (35%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 4.2g
Cholesterol 102.8mg		32 %
Sodium 381.2mg		13 %
Potassium 1001.2mg		26 %
Total Carbohydrate 16.8g		5 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 12.7g
Protein 34.6g		49 %
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.

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Calories per serving: 310

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