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 NOT 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. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.
"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere."
-Laurie Colwin, Author
The refrigerator light goes on...
I love using rice noodles in salads, but you have to handle them just right. The noodles, sometimes called cellophane noodles, can become quite gummy when they are overcooked. If you've had a bad version of Pad Thai, you know what I mean.
The key is to keep the water going at a slow boil and stir the noodles almost from the moment you add them to the pot. Keep a close eye on them and don't overcook them. At about the 7 minute mark start tasting for doneness. When they have just a very slight chewiness they are ready. You can drain them in a colander, but I just use tongs to pick up the noodles and let them drain into the pan. Shake them a bit and then toss them into the bowl with the oil, which will coat them and keep them from sticking together too much.
This recipe works well with grilled flank steak, scallops or shrimp.
Asian Peanut Chicken Salad
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 5, 6, 7, 8.
This recipe will keep well overnight, but keeping it much longer than that will cause the noodles to start breaking apart. Cooking time does not include chilling time.
| 8 ounces | boneless skinless chicken breast |
| spray oil | |
| 3 quarts | water |
| 4 ounces | Asian rice noodles |
| 2 tsp | sesame oil |
| 2 Tbsp | smooth peanut butter |
| 1 Tbsp | low-sodium soy sauce or gluten-free tamari sauce |
| 1/2 tsp | lime zest |
| 1/2 | lime (juiced) |
| 3 Tbsp | non fat mayonnaise |
| 1/8 tsp | cayenne pepper |
| 2 tsp | fresh ginger (minced) |
| 1/2 medium | yellow bell pepper (diced) |
| 1/2 medium | green bell pepper (diced) |
| 2 | ribs celery (diced) |
| 3 medium | green onions (sliced crosswise) |
Place a large skillet in the oven and preheat to 375°F. Spray the hot pan with oil and add the chicken breast.
When the oven is set to preheat, place the water in a large stock pot over high heat. When the water boils, add the rice noodles. Reduce the heat to medium high and cook the noodles at a slow boil, stirring frequently. Meanwhile, make sure to turn the chicken breasts at least once.
While the noodles are cooking, place the sesame oil in a medium Pyrex or stainless bowl. When the noodles are done, drain them and immediately place them in the bowl. Toss to completely coat the noodles with the oil.
Place the peanut butter, soy sauce, lime zest, lime juice, mayonnaise, cayenne pepper and ginger in another bowl. Mix well.
Add the diced peppers and celery to the bowl. Fold together with the dressing. Add the noodles and fold together. Make sure to scrape all of the remaining sesame oil from the bowl into the bowl with the noodles and veggies.
When the chicken is done (after about 20 minutes), remove it from the oven and let cool. Cut the chicken into 1/2 inch cubes and add to the bowl with the dressing, vegetables and noodles. Fold in the green onions.
Chill for at least two hours.
Nutrition Facts
Serving size: about 2 1/2 cups
Servings: 2
Amount Per Serving
| Calories 539 | Calories from Fat 130 |
| % Daily Value |
| Total Fat 15g | 23% |
| Saturated Fat 3g | 15% |
| Monounsaturated Fat 6g | |
| Trans Fat 0g | |
| Cholesterol 67mg | 22% |
| Sodium 606mg | 25% |
| Total Carbohydrates 67g | 22% |
| Dietary Fiber 6g | 23% |
| Sugars 6g | |
| Protein 35g |
| Vitamin A 20% | Vitamin C 390% |
| Calcium 8% | Iron 16% |
| Vitamin K 90 mcg | Potassium 949 mg |
| Magnesium 95 mg | |