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Pasta Chicken Salad with Peanuts

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Submitted by donnaocean

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 3
SMALL SMALL CHICKEN BREASTS
whole *
1 453.6
POUND G PASTA, LINGUINE
in 6 inch lengths
1 1
SMALL SMALL GREEN BELL PEPPERS
julienned
1 1
SMALL SMALL SWEET RED BELL PEPPERS
julienned
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely sliced
1 237
CUP ML PEANUTS, SALTED
roasted, chopped
Vinaigrette
1 1
EACH EACH LEMON
juice of
2 3E+1
TABLESPOONS ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML BROWN SUGAR
2 2
EACH EACH GARLIC CLOVES
minced
2 3E+1
TABLESPOONS ML GINGER ROOT
fresh, finely chopped
¼ 59
CUP ML RED WINE VINEGAR
to 1/3 cup
79
CUP ML SESAME OIL
79
CUP ML VEGETABLE OIL
79
CUP ML OLIVE OIL
1 1
X X SALT AND BLACK PEPPER
to taste *
Garnish
1 1
X X CUCUMBERS *
1 1
X X WATERCRESS *

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 781 58% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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