*  Exported from  MasterCook  *

                     Chinese Chicken Salad (Lunden)

Recipe By     : Joan Lunden's Healthy Cooking (1996)
Serving Size  : 4    Preparation Time :0:00
Categories    : None

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       **FOR THE DRESSING.
  3      tablespoons   hoisin sauce
  2      tablespoons   natural-style peanut butter -- or to taste
  2      teaspoons     light brown sugar -- or less
    3/4  teaspoon      Asian chili paste
  1      teaspoon      grated gingerroot -- fresh
  3      tablespoons   sweet rice vinegar
  1      tablespoon    Asian sesame oil -- or to taste
                       Salt -- to taste
                       ***FOR THE SALAD***
  1      pound         skinless boneless chicken breasts
                       Nonstick vegetable oil spray
    1/4  pound         angel hair pasta -- (cappellini)
                       OR substitute long pasta of choice
  4      cups          romaine lettuce -- rinsed and spun
  2      cups          shredded carrots
    3/4  cup           finely chopped scallions
    1/4  cup           chopped fresh cilantro -- leaves only

Preheat the oven to 350-degF.  Prepare the grill.  Start heating water
for pasta.

In a bowl, whisk together all the ingredients for the dressing.

Spray the chicken lightly with the nonstick vegetable oil spray.  Grill
the chicken on a rack set 4 inches from the glowing coals for 6 to 8
minutes a side, or until it is just cooked through.  Let the chicken
stand for 10 minutes before thinly slicing it.

Cook the pasta and drain it well.  Rinse with cold water, and drain it
again.  Arrange the pasta in one layer in a large shallow baking pan
that has been sprayed with the nonstick vegetable oil spray.  Bake the
pasta for 20 minutes, or until it is just golden.  Season cappellini
with salt, if desired, and break it up into 1/2-inch-length pieces.

In a large bowl, toss the lettuce, carrots, scallions, chicken,
cappellini, and coriander with the dressing.

Per Serving: 386 cals, 25% CFF, 11 g fat, 88 mg sodium.

Options: broil or griddle-grill the chicken.  for Bob:  Grill chicken
that has been rubbed with Schilling Thai Seasoning blend; expect it to
blacken and smoke.  (use ventilator) --pat

Recipe adapted from _Healthy cooking with Joan Lunden_ by Joan Lunden
and Laura Morton.  (1996) New Life Entertainment, Inc.  ISBN
0-316-53588-5) MCRecipe by KitPATh" [email protected] (MC3:1997)



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