RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6554
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| Recipe Name: |
Crispy Chicken and Noodle Salad with Sweet and Sour Dressing - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| 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: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| 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:
1 Cup bean sprouts
2 Cups noodles, fried
2 Tablespoons vinegar, rice wine
1 to taste salt and pepper
4 6-ozs chicken breast, boneless, skinless
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Directions:
Preheat the broiler. Line a broiler pan with foil. Rub chicken with five-spice powder. Place the chicken on the broiler pan and broil 4-inches from the heat for 4 minutes. Turn the chicken over and broil for 7 to 9 minutes, or until the chick is golden brown and cooked through. If the chicken begins to char, cover them with foil. Let chicken cool and shred with two forks.
In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper, chicken and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish. |
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| Nutrition per Serving: |
| Calories: |
323 |
Total Carbs: |
24.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
97.0 |
Fat: |
4.5 |
Protein: |
45.45 |
| Fiber: |
11.75 |
Sodium: |
162.00 |
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