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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Aloha For Six: Chicken Salad With Soft

Recipe Tags: Poultry Recipes

Date Added: January 04, 2014

Ingredients:

3 Unit Chicken Breasts 3 Unit Chicken breasts [3/4lb] skinless boneless
1/4 Pound Linguine 1/4 Pound Linguine noodles
2 Cups Snow Peas 2 Cups Snow peas thin diag slice
1/2 Cup Sweet Red Pepper 1/2 Cup Sweet red pepper thin slice
1/2 Cup Red Onion 1/2 Cup Red onion thinly sliced
12 Unit Lettuce 12 Unit Leaf lettuce leaves
1 1/2 Cups Chow Mein Noodles 1 1/2 Cups Chow mein noodles optional
3 Tablespoons Roasted Peanuts 3 Tablespoons Roasted peanuts chopped
1 Tablespoon Lime Juice 1 Tablespoon Lime juice fresh
1/4 Teaspoon Salt 1/4 Teaspoon Salt to 1 ts
1 Pinch Pepper 1 Pinch Pepper hot red
2 Cloves Of Garlic 2 Clove Of Garlic minced
1/4 Cup Vegetable Oil 1/4 Cup Vegetable oil *
2 Tablespoons Lime Juice 2 Tablespoons Lime juice fresh
2 Tablespoons Soy Sauce 2 Tablespoons Soy sauce plus 1 teaspoon
2 Teaspoons Sugar 2 Teaspoons Sugar or thai kitchen coconut; (palm) sugar
1/4 Teaspoon Salt 1/4 Teaspoon Salt to 1 ts
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Directions:

1. Marinade: In bowl, combine lime juice, salt, pepper and garlic; add chicken turning to coat.

2. Place on lightly greased baking sheet; bake in 350F=180C oven for 15-20 minutes or until no longer pink inside.

3. Cover and refrigerate for at least 1 hour or up to 8 hours.

4. Dressing: In small bowl, whisk together oil, lime juice, soy sauce, sugar and salt; cover and refrigerate for up to 8 hours.

5. In a large pot of boiling salted water, cook linquine for 8-10 minutes or until tender but firm; drain and refresh under cold water.

6. Drain well and place in large bowl. Slice chicken diagonally into thin strips; add to cooled linguine along with snow peas, red pepper and onion.

7. Pour dressing over top, toss to coat well. Place 2 lettuce leaves on each plate; divide salad evenly among plates.

8. Surround each salad with chow mein noodles. Sprinkle with peanuts.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, MSG, Poultry, Sulfites, Peas, Garlic, Natural Sweeteners, Fructose Malabsorption, Onion allergies.
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