Chinese Chicken Salad
I love the flavor of this Chinese-inspired salad. The dressing is not the least-fattening recipe in my book, but it tastes too good to exclude. It's great for a fun, occasional splurge.
For the Dressing:
3 tablespoons hoisin sauce
2 tablespoons natural-style peanut butter
2 teaspoons brown sugar
3/4 teaspoon Asian chili paste
1 teaspoon freshly grated ginger root
3 tablespoons seasoned rice vinegar
1 tablespoon Asian sesame oil
Salt to taste
For the Salad:
1 pound skinless, boneless chicken breasts
Nonstick vegetable oil spray
1/4 pound dried cappellini
4 cups romaine lettuce, rinsed and spun dry
2 cups shredded carrots
1 bunch scallions, finely chopped (about 3/4 cup)
3/4 cup chopped coriander
Preheat the oven to 350°F
Prepare the grill.
In a bowl, whisk together all the ingredients for the dressing.
Spray the chicken lightly with the nonstick vegetable oil spray. Grill the chicken on a rack set 4 inches from the glowing coals for 6 to 8 minutes a side, or until it is just cooked through. Let the chicken stand for 10 minutes before thinly slicing it. (If you prefer, the chicken may be broiled.)
Cook the cappellini according to package instructions, and drain it well. Rinse with cold water, and drain it again. Arrange the pasta in one layer in a large shallow baking pan that has been sprayed with the nonstick vegetable oil spray. Bake the pasta for 20 minutes, or until it is just golden. Season cappellini with salt, if desired, and break it up into 1/2-inch-length pieces.
In a large bowl, toss the lettuce, carrots, scallions, chicken, cappellini, and coriander with the dressing.
Nutritional Analysis per serving: 386 calories; 25% calories from fat; 11 grams offat; 88 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton