Chicken Salad with Stir-Fried Rice Sticks
Garlic, scallion and soy sauce add a kick of flavor to this Asian-inspired chicken salad
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)
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.