Walnut-chicken salad

Yield: 6 Servings

Measure Ingredient
6 tablespoons Chopped walnuts
2 tablespoons Low-sodium soy sauce, divided
Vegetable cooking spray
1 pounds Skinned boned chicken breasts
3 cups Cooked couscous, cooked without salt or fat
½ cup Coarsely shredded carrot
⅓ cup Sliced green onions
2 tablespoons Minced shallot
3 tablespoons Rice vinegar
2 tablespoons Water
1 tablespoon Walnut oil
2 teaspoons Brown sugar
1 teaspoon Grated lemon rind
1 teaspoon Peeled grated gingerroot
¼ teaspoon Salt
¼ teaspoon Pepper
2 Cloves garlic, minced
9 cups Loosely packed thinly sliced fresh spinach

Place a large nonstick skillet over medium-high heat until hot. Add walnuts; cook 2 to 2-½ 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 1-½ 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@... on Jan 28, 1997.

Similar recipes