Yield: 6 Servings
|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|
|1 tablespoon||Walnut oil|
|2 teaspoons||Brown sugar|
|1 teaspoon||Grated lemon rind|
|1 teaspoon||Peeled grated gingerroot|
|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.