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Walnut-chicken salad

Walnut-chicken salad
Main Ingredient: Poultry Chicken

Cuisine: Various Asian Chinese

Special food: Ethnic

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Walnut-chicken salad ingredients

  • 6 T Chopped walnuts
  • 2 T Low-sodium soy sauce
  • -divided
  • Vegetable cooking spray
  • 1 lb Skinned boned chicken
  • -breasts
  • 3 c Cooked couscous
  • Cooked without salt or fat
  • 2483527⁄624973141 c Coarsely shredded carrot
  • c Sliced green onions
  • 2 T Minced shallot
  • 3 T Rice vinegar
  • 2 T water
  • 1 T Walnut oil
  • 2 t Brown sugar
  • 1 t Grated Lemon Rind
  • 1 t Peeled grated gingerroot
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 2 clv garlic, minced
  • 9 c Loosely packed thinly
  • -sliced fresh spinach

Cooking Walnut-chicken salad

1. Recipe by: cooking light, june 1994, page 118 preparation time: 0:18 place a large nonstick skillet over medium-high heat until hot. Add walnuts wipe browned bits from skillet with a paper towel.
2. Coat skillet with cooking spray, and place over medium heat until hot. Add combine chicken, couscous, carrot, and green onions in a large bowl; set as combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in notes : vegetable oil can be substituted for walnut oil.
3. To serve, arrang.


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