Emprimir
Correo Electrónico
 Asian Chicken & Rice Noodle Salad. |
 Dressing ingredients. |
 Combine all ingredients except oil to dissolve sugar. |
 Drizzle in peanut oil to emulsilfy. |
 Dressing can be made ahead of time and refrigerated. |
 Vegetable and greens ingredients. |
 Mise en place for salad ingredients. |
 Assemble salad in bowls. |
 One pound of chicken breasts. |
 Cook noodles according to package directions. Drain and rinse in cold water. |
 Grill chicken on hot grill. |
 Cook until done. About 10 minutes total. |
 Noodles and chicken can be used hot or cold. |
 Top salads with sesame oil, noodles and sliced chicken. Serve cashews, cilantro and dressing table side |
| prev | 1 of 14 | next |  Add a photo | |
This is a nice change of pace main dish salad. It is adapted from a recent recipe in Fine Cooking magazine. I added several additional ingredients and changed the formula for the dressing as well. The spinach, water chestnuts, cilantro, cashews, peanut oil, tangerine juice and rice wine vinegar were not included in the original. The original used chicken thighs which I changed to breasts.
The chicken and rice noodles can be served hot or cold depending on your preference. I chose cold.
For a wine I selected a Fenestra 2012 Arro Seco Riesling. Chilled it has flavors of pineapple, peach and spice. It has good body and a lingering finish. It is clean and crisp not overly sweet like many Rieslings.
Ingredientes
- Dressing:
- 1/2 cup rice wine vinegar
- 3 Tbs sugar (or other sweetener if desired)
- 2 ea red jalapeno peppers, stemmed and minced (or to taste)
- 1/4 cup tangerine juice
- 1/2 cup peanut oil
- salt/garlic pepper to taste
- Salad:
- 4 oz carrots, grated
- 3 oz fennel, cored and thinly sliced
- 4 oz Napa cabbage, cleaned and thinly sliced
- 3 oz baby spinach
- 4 oz water chestnuts, drained and sliced
- 4 oz whole chasews
- 1 cup cilantro, minced
- 1 Tbs sesame oil (or to taste)
- 4 oz thin rice noodles
- 1 lb chicken breast, boneless and skinless
- salt/garlic pepper to taste
Direcciones
- In a large bowl stir vinegar, sugar, chilies, salt/pepper and tangerine juice together until the sugar is dissolved. Slowly whisk in the peanut oil until the dressing is emulsified. Dressing can be made ahead of time and refrigerated.
- Assemble all of the salad greens and vegetables except the cashews and cilantro in large bowls for serving. Salad components can be prepared ahead of time and refrigerated.
- Cook rice noodles according to package directions. Rinse thoroughly under cold water. Noodles can be used hot or cold. I chose cold.
- Grill chicken breast on a hot grill until done. About 10 minutes total depending on the thickness of the breasts. Chicken can be used hot or cold. I chose cold.
- Drizzle sesame oil over salad bowls. Add more to taste if desired.
- Slice chicken breasts and place on salads.
- Top salads with rice noodles.
- Serve dressing, cashews and cilantro table side. Salads are ready for service.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 751 | |
| Calories from Fat 400 | 53% |
| Total Fat 44.97g | 56% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 483mg | 20% |
| Potassium 855mg | 24% |
| Total Carbs 62.5g | 17% |
| Dietary Fiber 3.8g | 13% |
| Sugars 19.84g | 13% |
| Protein 23.36g | 37% |
Evaluaciones
Comentarios
Loading older comments, please wait...
