Try this Chinese Chicken Salad (Mf) recipe, or contribute your own.
Suggest a better descriptionIn a food processor or blender, combine and puree the peanut and sesame oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame paste. Season to taste with salt and pepper. If you wish, stir in chili paste. Right before serving toss the chicken, macaroni and peas with the sauce and garnish with scallions and cilantro. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6700 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 466 | ||
Calories from Fat: 247 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 146.5mg | 5 % | |
Potassium 128.4mg | 3 % | |
Total Carbohydrate 46.8g | 14 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 44.1g | ||
Protein 9.2g | 13 % | |
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: 466
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