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Chicken Salad With Asian Flavors Recipe

Chicken Salad With Asian Flavors Recipe

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Ingredients:

Serving

1 lb boneless skinless chicken breast
2 quarts water
1/2 onion, sliced
2 garlic cloves, peeled and crushed
1 -1 1/2 tsp salt
2 sprigs parsley
1 bunch scallion, white part and green, thinly sliced
1 small cucumbers , peeled if waxy, seeded and diced or 1/2 long seedless european cucumber
1 small red bell pepper, quartered, seeded , cut across the grain in thin strips
1/4 cup chopped cilantro (optional)
2 tbsp fresh lime juice
2 tbsp seasoned rice wine vinegar
1 garlic cloves, minced or 1 garlic clove, put through a press
2 tsp finely minced fresh ginger
1 -2 tbsp soy sauce (to taste)
2 tbsp dark sesame oil
2 tbsp canola oil
1/3 cup low-fat buttermilk
1 tbsp chicken stock or 1 tbsp water , for thinning out if necessary
salt & freshly ground black pepper
romaine lettuce leaf , for serving (optional)

Directions:

To poach the chicken breasts, combine the water, the quartered onion, the whole crushed garlic cloves and salt in a two-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises, then add the parsley. Cover partially, reduce the heat to low, and simmer 15 minutes or until the chicken is cooked through. Allow the chicken to cool in the broth in the refrigerator, if you have extra time. Remove the chicken from the broth when cool enough to handle. Shred the chicken by hand (it pulls apart naturally into shreds). Strain the chicken broth, set aside a few tablespoons, and freeze the rest in small containers.
****Advance preparation: The poached chicken breasts, whole or shredded, will keep for a couple of days in the refrigerator. You can prepare the ingredients hours ahead and toss before serving. You could also marinate the shredded chicken for several hours in the dressing.
Combine the shredded poached chicken, the white and light green parts of the scallions, the cucumber, peppers and cilantro in a large salad bowl.
In a small bowl, combine the lime juice, vinegar, garlic, ginger, soy sauce, sesame and canola oils, and buttermilk or yogurt. Whisk together. If the dressing is too thick, thin out with chicken stock or water. Taste, and add salt and pepper as desired. Toss with the chicken mixture. Taste, and adjust seasoning. Line a platter or salad bowl with the lettuce leaves, and top with the salad. Sprinkle the top with the green part of the onions if you wish, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	187.82 Kcal (786 kJ)
Calories from fat	106.14 Kcal
		% Daily Value*
Total Fat	11.79g	18%
Cholesterol	45.75mg	15%
Sodium	1007.73mg	42%
Potassium	347.58mg	7%
Total Carbs	4.63g	2%
Sugars	2.37g	9%
Dietary Fiber	0.89g	4%
Protein	16.76g	34%
Vitamin C	24.6mg	41%
Vitamin A	0.5mg	16%
Iron	8.6mg	48%
Calcium	68.1mg	7%

Amount Per 100 g
Calories	37.73 Kcal (158 kJ)
Calories from fat	21.32 Kcal
		% Daily Value*
Total Fat	2.37g	18%
Cholesterol	9.19mg	15%
Sodium	202.41mg	42%
Potassium	69.81mg	7%
Total Carbs	0.93g	2%
Sugars	0.48g	9%
Dietary Fiber	0.18g	4%
Protein	3.37g	34%
Vitamin C	4.9mg	41%
Vitamin A	0.1mg	16%
Iron	1.7mg	48%
Calcium	13.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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