Try this Walnut-Chicken Salad recipe, or contribute your own.
Suggest a better descriptionPlace a large nonstick skillet over medium-high heat until hot. Add walnuts; cook 2 to 2-1/2 minutes, stirring constantly. Add 1 tablespoon and 1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed. Remove from skillet; set aside. Wipe browned bits from skillet with a paper towel. Coat skillet with cooking spray, and place over medium heat until hot. Add chicken, and cook 6 minutes on each side or until done. Remove chicken from skillet, and cut into bite-sized pieces. Combine chicken, couscous, carrot, and green onions in a large bowl; set aside. Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in a small bowl, and stir well. Add to chicken mixture, and toss well. Yield: 6servings. Per serving: 232 Calories; 4g Fat (17% calories from fat); 20g Protein; 28g Carbohydrate; 35mg Cholesterol; 350mg Sodium NOTES : Vegetable oil can be substituted for walnut oil. To serve, arrange 1-1/2 cups sliced spinach on individual serving plates, and top with 1 cup chicken mixture, and sprinkle with 1 tablespoon walnuts. Recipe by: Cooking Light, June 1994, page 118 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 178 | ||
Calories from Fat: 85 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 52.3mg | 16 % | |
Sodium 60mg | 2 % | |
Potassium 237.8mg | 6 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5g | ||
Protein 17.4g | 25 % | |
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: 178
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