RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4912
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| Recipe Name: |
Asian Chicken, Vegetable and Noodle Salad - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree Salad |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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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:
3 Tablespoons ginger root grated
1 Cup oil, sesame, dark
0.67 Cup vinegar, rice wine
4 6-ozs chicken breast, boneless, skinless
0.67 Cup parsley, flat-leaf or cilantro, finely chopped
1 Bunch endive small
1 Tablespoon oil, sesame, dark
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Directions:
For Dressing:
Combine first 7 ingredients. Whick until well blended. Set aside.
For Chicken:
Set oven to 350. Place chicken breasts, smooth side up, on a greased cookie sheet. Brush chicken with dressing. Bake 30 minutes or until internal temp is 165. Set aside to cool slightly.
For Vegetables:
Put large pot of water on to boil.
Prep snow peas and asparagus. Break noodles into thirds, place in boiling water and boil for 7 minutes.
While noodles are boiling, place snow peas in a basket and submerge in the noodle water for 30 seconds. Shock with cold water. Repeat with asparagus, but allow 3-5 minutes for crisp-tender. Shock. Drain both veggies on paper towel.
Drain noodles and place in large bowl with remaining dressing. Toss until evenly coated.
Wash and dry lettuce. Tear into bite-sized pieces.
Remove stems from mushrooms and cut into 1/4 inch slices. Saute mushrooms and almonds in sesame oil.
Slice slightly warm chicken into 1/2 inch strips.
To assemble:
Place lettuces on plates. Top with noodles, then chicken, then mushrooms. Pour remaining dressing over top and garnish with parsley or cilantro. |
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| Nutrition per Serving: |
| Calories: |
0 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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