Change Type Size Print Friendly Page Email Page
mouse

A more nutritious YOU

Want to be notified when new recipes and stories are available each month? Click here to sign up for our monthly eNewsletter to help you on your way to a more healthy and nutritious you.

Chicken Salad with Stir-Fried Rice Sticks

Garlic, scallion and soy sauce add a kick of flavor to this Asian-inspired chicken salad

Ingredients
1 ½ tsp. sesame seeds
1 c. sliced mushrooms
1 large cooked chicken breast, cut into bite-size pieces
2 c. coarsely chopped romaine lettuce
1 large scallion, thinly sliced
2 tbsp. reduced-sodium soy sauce
1 tbsp. rice vinegar
1 tsp. canola oil
¼ tsp. minced fresh garlic
⅛ tsp. pepper
2 c. fried rice sticks (see instructions below)

Directions
Spread sesame seeds in small, nonstick skillet. Toast over medium heat, stirring frequently, until seeds turn golden. Remove from heat; spoon into large bowl. Spray the skillet with nonstick cooking spray. Add mushrooms; cook over medium heat for five minutes, stirring frequently. Then place cooked mushrooms, chicken, lettuce and scallion in bowl. Combine soy sauce, vinegar, oil, garlic and pepper in a cup. Pour over salad. Toss well. Arrange rice sticks on large platter. Top with salad. Makes two 2-cup servings.

Stir-fried rice sticks (Asian noodles):

  • Heat oil in a wok or skillet.
  • Add rice stick threads (also called maifun or rice vermicelli) a few at a time to hot oil.
  • Remove threads as they puff up; drain well on paper towels.

Nutrition information per serving: 350 calories; 11 g total fat; 34 g protein; 18 g carbohydrates; 85 mg cholesterol; 643 mg sodium; and 2 g dietary fiber.

Back to main page

Back To Top
Last Updated 04/10/2009