| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Salads |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Chopped walnuts |
| 2 |
tb |
Low-sodium soy sauce, divided |
|
|
Vegetable cooking spray |
| 1 |
lb |
Skinned boned chicken breasts |
| 3 |
c |
Cooked couscous, cooked without salt or fat |
| 1/2 |
c |
Coarsely shredded carrot |
| 1/3 |
c |
Sliced green onions |
| 2 |
tb |
Minced shallot |
| 3 |
tb |
Rice vinegar |
| 2 |
tb |
Water |
| 1 |
tb |
Walnut oil |
| 2 |
ts |
Brown sugar |
| 1 |
ts |
Grated lemon rind |
| 1 |
ts |
Peeled grated gingerroot |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Cloves garlic, minced |
| 9 |
c |
Loosely packed thinly sliced fresh spinach |
INSTRUCTIONS
Place a large nonstick skillet over medium-high heat until hot. Add
walnuts; cook 2 to 2-1/2 minutes, stirring constantly. Add 1 tablespoon and
1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed.
Remove from skillet; set aside.
Wipe browned bits from skillet with a paper towel.
Coat skillet with cooking spray, and place over medium heat until hot. Add
chicken, and cook 6 minutes on each side or until done. Remove chicken from
skillet, and cut into bite-sized pieces.
Combine chicken, couscous, carrot, and green onions in a large bowl; set
aside.
Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in
a small bowl, and stir well. Add to chicken mixture, and toss well. Yield:
6servings.
Per serving: 232 Calories; 4g Fat (17% calories from fat); 20g Protein; 28g
Carbohydrate; 35mg Cholesterol; 350mg Sodium
NOTES : Vegetable oil can be substituted for walnut oil. To serve, arrange
1-1/2 cups sliced spinach on individual serving plates, and top with 1 cup
chicken mixture, and sprinkle with 1 tablespoon walnuts.
Recipe by: Cooking Light, June 1994, page 118
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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