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Nutrition & Wellness Channel
Reported July 18, 2013

ASIAN CHICKEN SALAD: SUMMER HEALTHY EATS -- Research Summary

ASIAN STYLE CHICKEN SALAD

INGREDIENTS:

6 split chicken breasts with the bone-in

Approx. 1/8 cup olive oil

Cooking spray

Salt and pepper

1 red pepper and 1 yellow pepper

4 scallions

½ cup slivered almonds

¼ cup black and ¼ cup regular sesame seeds

DRESSING:

1 cup vegetable oil

¼ cup rice wine vinegar (or you can use cider vinegar)

1/3 cup low-sodium soy sauce

4 tablespoons sesame oil

1 tablespoon honey

3-4 garlic cloves

½ cup peanut butter

Salt and pepper

RECIPE:

  1. Heat the oven to 350 degrees or if the weather permits you can use the grill.
  2. Place the chicken breasts on a cookie sheet and brush olive oil on the skin.
  3. Bake for about 35 minutes, or until chicken is cooked (Juice runs clear).
  4. Once the chicken has cooled enough to handle, take it off the bone; shred it; and place in a large mixing bowl.
  5. Slice the peppers in thin strips and add to the large bowl.
  6. Chop the scallions and add to the large bowl.
  7. Toast the sesame seeds and almonds separately in a non-stick pan – on the stove – with a bit of cooking spray. Be careful, as they can burn easily.
  8. In a separate mixing bowl, combine the ingredients for the dressing.
  9. Whisk the dressing together.
  10. Pour over the chicken mixture and toss lightly to coat everything well. 

SERVE COLD:

Try it on a bed of crunchy cabbage or romaine lettuce for a one dish summer meal, or in a lettuce wrap for a deliciously light party appetizer.

Variations: This recipe also works great with snow peas and /or water chestnuts added for more crunch. Try hot pepper flakes for some heat.

Related Articles in Latest Medical News:

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