| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Grains |
Asian |
Fruit, Pasta, Salads, Chicken |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Low-sodium chicken broth |
| 3 |
tb |
Low-sodium soy sauce |
| 2 |
tb |
Sesame oil; cold pressed or light |
| 2 |
tb |
Hoisin sauce |
| 3 |
lg |
Garlic clove; minced |
| 1 |
tb |
Minced fresh gingerroot |
| 2 |
ts |
Dark sesame oil |
| 1 |
ts |
Sugar |
| 1 |
ts |
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 |
tb |
Toasted sesame seeds; optional |
|
|
Crisp chow mein noodles; optional garnish |
INSTRUCTIONS
DRESSING
SALAD
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 10/05/98(Mon) by
Pat and Bob Hanneman (kitpath@earthlink.net") ==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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