RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1114
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| Recipe Name: |
Chicken and Asian Noodle Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.38
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
5 Tablespoons vinegar, rice wine
0.25 Teaspoon oil, sesame, dark
2 6-ozs chicken breast, boneless, skinless cooked and thinly sliced
2 Ounce(wt)s arugula
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Directions:
In a small non-reactive bowl, whisk together rice wine vinegar, miso, and sesame oil until well combined. Set aside.
In a medium size bowl, combine chicken, noodles, tomatoes, green beans, arugula or other salad greens, and cilantro. Drizzle miso vinaigrette over salad and toss until evenly coated. Taste and adjust seasoning. If using papayas, place half a papaya on each of 4 plates. Divide salad evenly among papaya halves or serve in cool Asian-style bowls if you're entertaining. |
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| Nutrition per Serving: |
| Calories: |
231 |
Total Carbs: |
27.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
48.0 |
Fat: |
0.7 |
Protein: |
27.23 |
| Fiber: |
1.70 |
Sodium: |
59.30 |
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