You are here

Oriental Chicken Salad

Microwaverina's picture
  Boneless skinless chicken breast halves 2
  Red onion 1 Medium, thinly sliced
  Carrot 1 , julienned
  Jalapeno pepper 1 , minced (wear plastic gloves when handling)
  Sugar snap peas/Snow peas 8 Ounce
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Diced sweet red peppers 1⁄4 Cup (4 tbs)
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Minced fresh coriander 1 Teaspoon (optional)
  Chicken stock 1⁄2 Cup (8 tbs)
  Peanut butter 2 Tablespoon
  Soy sauce 1 Tablespoon
  Canola oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Grated fresh ginger 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Ground red pepper 1 Pinch

Place the chicken between two sheets of wax paper and pound with a rubber mallet or meat pounder to an even 1/4" thickness.
Remove the paper and transfer the chicken to a large plate.
Cover with wax paper and microwave on high for 4 to 5 minutes, or until the chicken is no longer pink.
Set aside.
In a 2 1/2-quart casserole, combine the onions, carrots, and jalapenos.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the peas, mushrooms, and red peppers.
Cover with wax paper and microwave on high for 3 minutes, or until the peas are crisp-tender.
Allow to cool.
Cut the chicken into thin strips.
Add to the vegetable mixture.
Stir in the water chestnuts and coriander (if using).
Place the stock in a 2-cup glass measure and microwave on high for 3 minutes.
Stir in the peanut butter, soy sauce, oil, lemon juice, ginger, garlic, and ground pepper.
Microwave on high for 1 minute, or until heated through.
Pour over the salad.
Toss well and chill.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 773 Calories from Fat 298

% Daily Value*

Total Fat 35 g53.1%

Saturated Fat 5.1 g25.5%

Trans Fat 0.1 g

Cholesterol 103.4 mg34.5%

Sodium 1350.9 mg56.3%

Total Carbohydrates 57 g19.2%

Dietary Fiber 13.7 g54.6%

Sugars 24.6 g

Protein 60 g119.9%

Vitamin A 290.2% Vitamin C 353.7%

Calcium 19.7% Iron 47.4%

*Based on a 2000 Calorie diet

Oriental Chicken Salad Recipe