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Title: Sesame Chicken Salad
Categories: Salad Poultry Lowfat Main
Yield: 6 Servings
3 | c | Cooked rice |
2 | c | Cooked chicken breast - (slivered) |
1/4 | lb | Fresh snow peas; trimmed - cut into julienne strips |
1 | md | Cucumber; peeled, seeded, - and cut into - 1-1/2 x 1/4-inch |
1 | md | Red pepper; cut into - 1-1/2 x 1/4-inch strips |
1/2 | c | Sliced green onion - (including tops) |
2 | tb | Sesame seeds (optional) - toasted |
SESAME DRESSING | ||
1/4 | c | Chicken broth |
1 | tb | Peanut oil |
3 | tb | Rice or white wine vinegar |
3 | tb | Soy sauce |
1 | ts | Sesame oil |
Salad: Combine all ingredients; stir well. Serve at room temperature or slightly chilled.
Sesame Dressing: Combine all ingredients in jar; cover tightly and shake vigorously. Makes about 3/4 cup.
Each serving provides: * 261 calories * 18.8 g. protein * 5.2 g. fat * 33.5 g carbohydrate * 1.6 g dietary fiber * 877 mg. sodium * 40 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.
Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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