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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry, Salads] -> [Walnut-chicken salad Recipe] |
Walnut-chicken salad
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry, Salads |
Rating: |
0 |
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Ingredients:
| 6
| tbsp | Chopped walnuts | | 2
| tbsp | Low-sodium soy sauce | | | -divided | | | Vegetable cooking spray | | 1
| lbs | Skinned boned chicken | | | -breasts | | 3
| cup | Cooked couscous | | | Cooked without salt or fat | | 1/2
| cup | Coarsely shredded carrot | | 1/3
| cup | Sliced green onions | | 2
| tbsp | Minced shallot | | 3
| tbsp | Rice vinegar | | 2
| tbsp | Water | | 1
| tbsp | Walnut oil | | 2
| tsp | Brown sugar | | 1
| tsp | Grated lemon rind | | 1
| tsp | Peeled grated gingerroot | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 2
| cl | Garlic, minced | | 9
| cup | Loosely packed thinly | | | -sliced fresh spinach |
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Procedures:
| 1 | Recipe by: cooking light, june 1994, page 118 preparation time: 0:18 place a large nonstick skillet over medium-high heat until hot. | | 2 | Add walnuts wipe browned bits from skillet with a paper towel. | | 3 | Coat skillet with cooking spray, and place over medium heat until hot. | | 4 | Add combine chicken, couscous, carrot, and green onions in a large bowl; set as combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in notes : vegetable oil can be substituted for walnut oil. | | 5 | To serve, arrang |
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