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Ingredientes
- 2 whole chicken breasts
- 2 c. chicken stock
- 3/4 c. ginger root
- 4 ounce. Chinese rice stick, "Maifair"
- 4 c. lettuce, cut up
- 1 bunch green onions, minced
- 2 tbsp. slivered almonds
Direcciones
- Simmer chicken in stock and ginger root for 30 min. Remove from broth and shred meat. Break Chinese noodles into 3 inch pcs. Fry in 2 inch oil till all pcs are puffed up and lightly browned. Drain.
- Combine chicken mix with remaining salad ingredients. Mix all dressing ingredients, toss over salad and sprinkle with almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 263 | |
| Calories from Fat 67 | 25% |
| Total Fat 7.55g | 9% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 244mg | 10% |
| Potassium 466mg | 13% |
| Total Carbs 28.64g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.03g | 1% |
| Protein 19.01g | 30% |
