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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish. Redbridge beer is gluten-free.

 

"Salad freshens without enfeebling and fortifies without irritating."
-Jean-Anthelme Brillat-Savarin, Gourmand

The refrigerator light goes on...

I love rice noodles. The texture is great and they are quick to cook. There are a few tricks, though. One is to not overcook them or they will become gummy. Second is that they will stick together if not oiled or sauced almost immediately, especially if you're going to use them in a salad like this recipe.

There is the drawback that they don't have much fiber, but the other day there were brown rice noodles at Whole Foods, made by Annie Chun. These are really fantastic and worth the extra 60 cents or so. The texture is a little denser and the flavor a little bolder. Best of all, they contain 4 grams of fiber per serving where the regular ones have essentially none.

Red Pepper Flakes

These are the flakes of red chilies that have been dried. Most that you find have both the dried flesh of the pepper as well as the seeds. They are medium-hot in flavor.


 

Cashew Chicken Salad



Servings = 2 | Serving size =about 4 cups salad

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe will keep well for about 24 hours in the refrigerator.

1 head garlic
1 tsp olive oil
4 quarts water (divided)
3 ounces rice noodles
2 tsp dark sesame oil
8 ounces boneless skinless chicken thighs
8 ounces snow peas
2 medium green onions (sliced crosswise)
1 medium cucumber (cubed)
1/4 cup raw cashew pieces
2 Tbsp low sodium soy or gluten-free tamari sauce
1/4 tsp red pepper flakes
1/2 tsp lime zest
1 lime (juiced)
4 Tbsp beer
1/2 tsp Tabasco sauce
1/2 tsp sugar
fresh ground black pepper (to taste)
1/4 cup cilantro leaves

Preheat oven to 300F.

Peel the outermost skin of the garlic only. With the bulb whole, turn on its side and slice 1/2-inch of the stem end off the garlic bulbs.

Pour the olive oil in the bottom of a heavy bottom sauce pan.

Place the garlic cut side down in the pan.

Cover and roast for 30 minutes until cloves are slightly brown at the cut end and soft throughout.

Squeeze the roasted garlic cloves into a small bowl. Add the soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper and whisk until smooth. Chill.

While the garlic is roasting, place 3 quarts of water in a large sauce pan over high heat.

When the water boils, add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and immediately rinse thoroughly with very cold water.

Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.

While the water for the noodles is heating, place 1 quart water in a medium skillet over high heat.

When the water is nearly boiling, add the chicken thighs. Poach for about 12 minutes, until the chicken is cooked through, and remove to a plate. Let cool and then dice.

Add the snow peas, green onions, cucumber and cashews to the bowl with the noodles. Toss well and chill.

Add the diced chicken and the garlic sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.

Nutrition Facts

Serving size = about 4 cups salad

Servings = 2

.

Amount Per Serving

Calories 604 Calories from Fat 173
  % Daily Value
Total Fat 18g 31%
    Saturated Fat 1g 32%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 94mg 32%
Sodium 478mg 18%
Total Carbohydrates 76g 26%
    Dietary Fiber 6g 19%
    Sugars 11g  
Protein 33g  
Vitamin A 32% Vitamin C 162%
Calcium 20% Iron 42%
Vitamin K 98 mcg Potassium 1097 mg
Magnesium 146 mg