This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere."
-Laurie Colwin, Author
This is the perfect complete summer salad (but you can serve it in the winter also). Light and filling, it has everything you want in a salad - fresh crunchy veggies, a sweet sour dressing, savory meat....
You can make everything ahead and assemble at the last minute.
If you canít find Udon noodles in your grocery use whole wheat linguine.
Soy sauce is one of the world's oldest condiments and is made by fermenting soybeans with roasted wheat (and sometimes barley). It is likely that its origins are as a preservative and, as with many preservatives, it is very high in salt. Soy sauce is a brewed product and has a savory flavor that activates the umami taste buds. As such, used sparingly, it is a fantastic flavor enhancer.
It can add a lot of flavor but it can also add a ton of salt - enough that people who are salt sensitive or on restricted sodium diets can get into trouble. Traditional soy sauce has about 1100mg of sodium per tablespoon (give or take a hundred milligrams). That's the equivalent of a half teaspoon of salt.
Fortunately, there are excellent quality lower sodium soy sauces on the market and there is almost no difference in flavor between them and traditional soy sauce. There is, however, half the sodium in low salt versions (only about 550mg per tablespoon).
1 Tbsp. = 10 calories, 4.5g fat, 0.44g sat fat, 0.73g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 3 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3.
Keeps well for 24 hours.
|8 ounces||whole wheat or gluten-free udon noodles|
|2 tsp||dark sesame oil|
|4 ounces||shiitake mushrooms (thinly sliced)|
|1/4 cup||slivered almonds|
|16 ounces||boneless skinless chicken breast|
|1 Tbsp||low-sodium soy sauce|
|8 ounces||napa cabbage (thinly sliced)|
|8 ounces||carrots (peeled and thinly sliced)|
|4 ounces||snow peas|
|3 Tbsp||hoisin sauce|
|2 Tbsp||rice vinegar|
|2 Tbsp||pineapple juice|
|1||11-ounce can mandarin oranges (drained)|
|2 tsp||black sesame seeds (optional)|
Place the water in a medium stock pot over high heat.
When water boils, add the udon noodles and cook for 6-8 minutes. Drain, shaking off excess water, then place in a large mixing bowl. Add sesame oil, toss until coated, then place in refrigerator.
While the water is coming to a boil, place a large non-stick skillet over medium-high heat. Spray lightly with oil and add sliced mushrooms. Cook mushrooms, tossing frequently, until they begin to brown. Add almonds and continue cooking until almonds are lightly browned. Remove from heat and set aside.
Preheat oven to 375 and place a large skillet in the oven. When preheated, spray the pan lightly with oil and add the chicken breasts. Cook for 8 minutes, then turn the chicken. Add soy sauce and cook for an additional 5-7 minutes, or until chicken is cooked through.
Once cooked, remove chicken from the oven and cut into 1/4 inch strips. Chill.
While the chicken is cooking, whisk together hoisin sauce, rice vinegar, and pineapple juice in a small bowl. Chill.
When the chicken is cool fold together with the udon noodles, napa cabbage, carrots, snow peas and dressing. Serve topped with the mushroom and almond mixture and the mandarin oranges. Garnish with sesame seeds.
Serving size = about 3 cups
Servings = 4
Amount Per Serving
|Calories 551||Calories from Fat 82|
|% Daily Value|
|Total Fat 9g||15%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 82g||27%|
|Dietary Fiber 11g||44%|
|Vitamin A 70%||Vitamin C 119%|
|Calcium 15%||Iron 30%|
|Vitamin K 28 mcg||Potassium 1229 mg|
|Magnesium 204 mg|