Oriental Chicken Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 boneless, skinless chicken breast halves | ||
| Red onion | 1 Medium, thinly sliced | |
| Carrot | 1 , julienned | |
| Jalapeno pepper | 1 To taste, minced | |
| 8 ounces sugar snap peas or snow peas | ||
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 1/4 cup diced sweet red peppers | ||
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| Coriander | 1 Teaspoon, minced | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Peanut butter | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Canola oil | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Grated ginger | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ground red pepper | 1 Pinch | |
Directions
Place the chicken between two sheets of wax paper and pound with a rubber mallet or meat pounder to an even 1/4" thickness.
Remove the paper and transfer the chicken to a large plate.
Cover with wax paper and microwave on high for 4 to 5 minutes, or until the chicken is no longer pink.
Set aside.
In a 2 1/2-quart casserole, combine the onions, carrots, and jalapenos.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the peas, mushrooms, and red peppers.
Cover with wax paper and microwave on high for 3 minutes, or until the peas are crisp-tender.
Allow to cool.
Cut the chicken into thin strips.
Add to the vegetable mixture.
Stir in the water chestnuts and coriander (if using).
Place the stock in a 2-cup glass measure and microwave on high for 3 minutes.
Stir in the peanut butter, soy sauce, oil, lemon juice, ginger, garlic, and ground pepper.
Microwave on high for 1 minute, or until heated through.
Pour over the salad.
Toss well and chill.
Remove the paper and transfer the chicken to a large plate.
Cover with wax paper and microwave on high for 4 to 5 minutes, or until the chicken is no longer pink.
Set aside.
In a 2 1/2-quart casserole, combine the onions, carrots, and jalapenos.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the peas, mushrooms, and red peppers.
Cover with wax paper and microwave on high for 3 minutes, or until the peas are crisp-tender.
Allow to cool.
Cut the chicken into thin strips.
Add to the vegetable mixture.
Stir in the water chestnuts and coriander (if using).
Place the stock in a 2-cup glass measure and microwave on high for 3 minutes.
Stir in the peanut butter, soy sauce, oil, lemon juice, ginger, garlic, and ground pepper.
Microwave on high for 1 minute, or until heated through.
Pour over the salad.
Toss well and chill.
Chef
