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Name: Chinese Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 lg Head Of Romaine Lettuce;; 2 c Cooked Chicken Breast; 1/2 c Chopped Fresh Parsley; Or; 1/2 lb Linguine; 1 Cucumber; Whole, Diced; 1/4 c Chopped Green Onions; Or; 2 Carrots; Grated

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INGREDIENTS

1 lg Head Of Romaine Lettuce;
2 c Cooked Chicken Breast
1/2 c Chopped Fresh Parsley; Or
1/2 lb Linguine
1 Cucumber; Whole, Diced
1/4 c Chopped Green Onions; Or
2 Carrots; Grated

Servings

INSTRUCTIONS

MMMMM----------------------PEANUT DRESSING--------------------------- 1 tb Peanut Butter 1/2 c Cooked Chickpeas 2 tb Soy Sauce 1 tb Honey; Or Molasses 1/2 ts Hot Chili Paste; Optional Salt; To Taste Pepper; To Taste 1. Bring large pot of water to boil. Add linguine and cook until tender but firm. Drain and rinse. Reserve. 2. In large bowl, combine lettuce, parsley or cilantro, green onions or chives, chicken, carrots, cucumber and noodles. 3. To make dressing, in food processor or blender, combine peanut butter, chickpeas, soy sauce, honey and optional chili paste. Taste and season with salt and pepper if necessary. 4. Toss salad with dressing. 5. Allow salad to marinate for 1 to 2 hours. Do not worry if lettuce gets soggy, but if you want crunchy lettuce, add it just before serving. NOTES : 1. The peanut dressing may also be used as a dipping sauce for vegetables, salad rolls, or satays. 2. For the chicken, use 1 lb raw chicken or turkey and poach, roast, smoke, or barbeque. Entered to MasterCook by Ellen in Toronto, Canada, January 1999 Recipe by: More Heart Smart Cooking with Bonnie Stern, p. 90 Posted to EAT-LF Digest by "Ellen Pickett" on Apr 9, 1999,

NOTES

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Chinese Chicken Salad

1 lg Head Of Romaine Lettuce;
2 c Cooked Chicken Breast
1/2 c Chopped Fresh Parsley; Or
1/2 lb Linguine
1 Cucumber; Whole, Diced
1/4 c Chopped Green Onions; Or
2 Carrots; Grated

MMMMM----------------------PEANUT DRESSING---------------------------      1 tb Peanut Butter    1/2 c  Cooked Chickpeas      2 tb Soy Sauce      1 tb Honey; Or Molasses    1/2 ts Hot Chili Paste; Optional           Salt; To Taste           Pepper; To Taste   1. Bring large pot of water to boil. Add linguine and cook until  tender but firm. Drain and rinse. Reserve.    2. In large bowl, combine lettuce, parsley or cilantro, green onions  or chives, chicken, carrots, cucumber and noodles.    3. To make dressing, in food processor or blender, combine peanut  butter, chickpeas, soy sauce, honey and optional chili paste. Taste  and season with salt and pepper if necessary.    4. Toss salad with dressing.    5. Allow salad to marinate for 1 to 2 hours. Do not worry if lettuce  gets soggy, but if you want crunchy lettuce, add it just before  serving.    NOTES : 1. The peanut dressing may also be used as a dipping sauce for  vegetables, salad rolls, or satays. 2. For the chicken, use 1 lb raw  chicken or turkey and poach, roast, smoke, or barbeque. Entered to  MasterCook by Ellen in Toronto, Canada, January 1999    Recipe by: More Heart Smart Cooking with Bonnie Stern, p. 90    Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9,  1999,

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 6 servings

Calories: 185
Calories from Fat: 23 (12%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.7g
Cholesterol 66.9mg		21 %
Sodium 44.2mg		2 %
Potassium 186.3mg		5 %
Total Carbohydrate 20.4g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 20.4g
Protein 18.7g		27 %
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: 185

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