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Pasta Chicken Salad with Peanuts

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 small chicken breasts
whole
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1 pound pasta, linguine
in 6 inch lengths
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1 small green bell peppers
julienned
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1 small sweet red bell peppers
julienned
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4 each scallions, spring or green onions
finely sliced
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1 cup peanuts, salted
roasted, chopped
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Vinaigrette
1 each lemon
juice of
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2 tablespoons dijon mustard
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2 tablespoons brown sugar
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2 each garlic cloves
minced
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2 tablespoons ginger root
fresh, finely chopped
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¼ cup red wine vinegar
to 1/3 cup
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cup sesame oil
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cup vegetable oil
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cup olive oil
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1 x salt and black pepper
to taste
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Garnish
1 x cucumbers
* Camera
1 x watercress
* Camera

Ingredients

Amount Measure Ingredient Features
3 small chicken breasts
whole
* Camera
453.6 g pasta, linguine
in 6 inch lengths
Camera
1 small green bell peppers
julienned
Camera
1 small sweet red bell peppers
julienned
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4 each scallions, spring or green onions
finely sliced
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237 ml peanuts, salted
roasted, chopped
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Vinaigrette
1 each lemon
juice of
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3E+1 ml dijon mustard
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3E+1 ml brown sugar
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2 each garlic cloves
minced
Camera
3E+1 ml ginger root
fresh, finely chopped
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59 ml red wine vinegar
to 1/3 cup
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79 ml sesame oil
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79 ml vegetable oil
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79 ml olive oil
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1 x salt and black pepper
to taste
* Camera
Garnish
1 x cucumbers
* Camera
1 x watercress
* Camera

Directions

Poach chicken breasts in lightly salted water or chicken broth until done, about 10 minutes.

(Or season the chicken with salt and pepper and bake it at 375℉ (190℃). for 25 minutes).

When chicken is cool, remove the meat from the bones and slice the meat thinly against the grain.

Cook linguine in salted water according to package instructions.

Rinse with cold water to cool.

Drain linguine.

Place the chicken, linguine, peppers, scallions and peanuts in a large bowl.

Prepare vinaigrette by whisking together all the ingredients.

Gradually pour the dressing over the salad; mix well.

Garnish with cucumber slices (peel the cucumber, cut it in half, remove the seeds and slice it) and watercress sprigs.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 78158% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 146mg 6%
Total Carbohydrate 23g 23%
Dietary Fiber 6g 23%
Sugars g
Protein 35g
Vitamin A 11% Vitamin C 54%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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