Looking down on this Ginger Chicken Salad recipe is no fair really-from the side, you get heaps of green snow peas, tender pink whispers of sliced pickled ginger, dark sesame oil perfuming the whole dish, and enough chicken to gnaw on and be happy.
Preparation Time: 20 minutes
Cooking Time: 0 minutes
Servings 4
Ingredients:
1 tablespoon minced garlic
1 1/4 tablespoons julienned pickled ginger, plus 2 tablespoons pickle juice
2 teaspoons dark sesame oil
2 tablespoons gluten-free Tamari soy sauce, such as Sanchi
1 1/2 cups drained canned mandarin orange segments
1/2 pound cooked boneless, skinless chicken breast, chopped or julienned
1/2 cup blanched snow peas
1/2 cup drained canned bamboo shoots
1/2 cup drained canned water chestnuts
4 cups shredded lettuce
2 teaspoons toasted sesame seeds
Directions:
Mix the garlic, ginger, pickle juice, sesame oil and soy sauce thoroughly. Add the chicken and orange segments; allow to marinate for about 10 minutes. Add all remaining ingredients, except lettuce and sesame seeds. Distribute lettuce among 4 serving plates, top with chicken mixture; sprinkle with sesame seeds and serve.
Substitutions:
Fresh orange segments may be substituted for the canned mandarin oranges.
Nutrition Facts:
Fat Calories: 51.00 g
Total Fat: 5.70 g
Sat. Fat: 1.80 g
Cholesterol: 49.90 mg
Sodium: 485.00 mg
Total Carbohydrate: 26.30 g
Fiber: 4.10 g
Sugars: 10.00
Protein: 23.00 g
Vitamin A: 185.00 RE
Vitamin C: 77.00 mg
Calcium: 107.00 mg