Asian Chicken and Cabbage Salad
Total time: 30 minutes
Shredded cabbage with a creamy peanut butter dressing is the base for this chicken salad. Sprinkled with sliced (or slivered) almonds and sesame seeds, it has a definite 'Asian' flavor. I used red quinoa- such a pretty color, but the more common tan will work just fine.
Ingredients:
- The Chicken:
- 2 chicken breasts, boneless, skinless, 300gr, 10.5oz total
- 1 tbs soy sauce, 16gr, .5oz
- 1 tbs walnut or sesame oil,13.6gr, .48oz
- 1 tbs peanut butter, 16gr, .56oz
- 1 tbs sherry vinegar, 16gr, .56oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1/2 tsp chili powder, 1.25gr, .04oz
- 1/4 tsp dried, powdered ginger, .45gr, .015oz
- 1/2 tsp garlic powder, 1.4gr, .05oz
- The Salad:
- 1/3 cup quinoa, 56gr, 2oz
- 2/3 cup chicken stock, 150gr, 5.3oz
- 3 cups shredded cabbage, 210gr, 7.4oz
- 1 carrot, 60gr, 2.15oz
- 1/4 red bell pepper, 40gr, 1.4oz
- snow peas (mangetout), 75gr, 2.5oz
- 1 tbs fresh snipped chives
- 1 tbs toasted sesame seeds, 9gr, .3oz
- 1/4 cup sliced almonds, 30gr, 1.05oz
- Peanut Dressing
Instructions:
- Cook quinoa in stock for 15 minutes. fluff when done and set aside.
- Put soy sauce, walnut oil, peanut butter, vinegar, oil, chili powder, ginger and garlic in a small bowl. Whisk well to combine.
- Slice chicken breasts into strips and toss with marinade. Allow to marinate for 15 minutes while you make the rest of the salad.
- Cook on barbecue grill in pan or sauté in nonstick skillet on stove. Either way cooking time is 5 - 7 minutes over medium-high heat.
- Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it.
- Slice the carrot into paper thin strips using the vegetable peeler.
- Julienne the red pepper.
- Trim snow peas and slice, at an angle, into pieces about 3/4" (2cm) long. Snip chives.
- Make the Dressing.
- To assemble: Put cabbage, carrot, pepper, snow peas and chives into a large salad bowl. Add the dressing and toss well. Add quinoa, and toss to combine. Allow to rest while you finish. Cook the chicken. Arrange the chicken on the salad, sprinkle with sesame seeds and almonds, serve.
Peanut Dressing
- 1 tbs brown sugar, 9gr, .32oz
- 2 tbs peanut putter, 32gr, 1.13oz
- 3 tbs sherry vinegar, 48gr, 1.7oz
- 1 tbs fresh parsley, substitute 1 tsp dried
- 1 tbs oil - sesame or walnut, 13.6gr, .48oz
- 2 tbs olive oil, 27gr, .95oz
- 1 tbs soy sauce, 16gr, .56oz
Put all ingredients in small bowl and whisk well.
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Nutrition Information |
Nutrition Information Complete Salad with Dressing Recipe serves 2 Entire Recipe / per serving Calories: 2053 / 1026.5 Total Carbohydrates: 104 / 52 Dietary Fiber: 22.5 / 11.25 Total Fat: 120 / 60 Saturated Fat: 18 / 9 Cholesterol: 179 / 89.5 Protein: 107 / 53.5 Calcium: 416 / 208 Sodium: 2426 / 1213 |
As this recipe uses a thick marinade, I assumed that only 25% will be wasted..... app 100 calories, 9 grams of fat and 2 carbs reduced from the total.
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
