Asian Noodle Salad With Chicken And Plums*
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Grains | Asian | Chicken, Fruit, Pasta, Salads | 4 | Servings |
INGREDIENTS
| 1/4 | c | Low-sodium chicken broth |
| 3 | T | Low-sodium soy sauce |
| 2 | T | Sesame oil, cold pressed or |
| light | ||
| 2 | T | Hoisin sauce |
| 3 | Garlic clove, minced | |
| 1 | T | Minced fresh gingerroot |
| 2 | t | Dark sesame oil |
| 1 | t | Sugar |
| 1 | t | Red pepper flakes, or less |
| Salt, optional | ||
| Freshly ground pepper | ||
| 8 | oz | Poached chicken breast meat |
| or less | ||
| 4 | Ripe firm red plums, pitted | |
| and cut into chunks | ||
| peels | ||
| left on | ||
| 1 | c | Shredded bok choy or |
| substitute a combination | ||
| of | ||
| napa and spinach leaves | ||
| 4 | Green onions, sliced | |
| 8 | oz | Angel hair pasta, broken in |
| half | ||
| 1 | T | Toasted sesame seeds |
| optional | ||
| Crisp chow mein noodles | ||
| optional garnish | ||
| 2 | Mon by Pat and Bob Hanneman kitpath@earthlink.net" |
INSTRUCTIONS
For dressing, combine broth, soy sauce, vegetable oil, hoisin sauce, garlic, ginger, sesame oil, sugar, pepper flakes, salt and pepper in blender container. Blend for 1 to 2 minutes or until as smooth as desired. Makes about 12 tablespoons. Set aside. Shred the chicken into small bite-sized pieces. Transfer to a large serving bowl. Toss chicken with 2 tablespoon of the dressing. Prepare the plums, bok choy and green onions. Add to the salad bowl with the chicken. Add 2 to 3 tablespoons of the dressing; toss to coat. Bring a pot of water to a boil and cook the pasta al dente. Drain, rinse with cold water, and drain well. Add to the salad bowl. Toss to combine, adding a little dressing if needed to moisture. To serve: If desired, add the rest of the dressing just before serving or offer it as an extra. Transfer the pasta salad to large shallow bowls; sprinkle with sesame seed. Offer crisp low-fat chowmein noodles as an extra. [Per serving with all the dressing: Calories 483; Fat 14 (25%cff); Cholesterol 34mg; Sodium 472mg] *Recipe inspired by "Chicken Plum Salad" at http://cooking.phillynews.com/genuardis1110.html / tested ==ORIG: "Chicken Plum Salad" REVIEW: The dressing was not as aromatic as expected, but the flavors were full and the after-taste pleasant. We changed the proportions: twice the pasta, half the chicken, half the greens. Recipe by: On-line Philladelphia: Cooking - Plums / Kitpath version Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 05, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 764
Calories From Fat: 317
Total Fat: 35.3g
Cholesterol: 152.2mg
Sodium: 742.5mg
Potassium: 846.1mg
Carbohydrates: 57.8g
Fiber: 2.6g
Sugar: 9.8g
Protein: 51.5g