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Post by :slsboss
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2951
Click below to download : Poultry - Oriental Chicken-pasta Salad (Format : PDF)
Poultry - Oriental Chicken-pasta Salad
8 ounces spaghetti, broken in half1 to 2 cups broccoli flowerets, steamed until crisp-tender
2 green onion, sliced
1 cup snow peas, steamed until crisp-tender
1 carrot, julienned, steamed until crisp-tender
1/2 cucumber, peeled, seeded, sliced
Oriental Dressing
1 tea. cornstarch
2 Tbls. + 1 tea. chicken stock
1 Tbl. low-sodium soy sauce
3 Tbls. rice vinegar
1 Tbl. fresh lemon juice
3 garlic cloves, minced
1 tea. grated gingerroot
2 green onions, sliced
1/3 teas. five-spice powder
1 tea. apple juice concentrate
2 drops Oriental sesame oil
1 cup shredded cooked chicken (or tuna)
Cook pasta in boiling water in a large saucepan until tender but firm. Drain. Rinse with cold water.
Mix pasta with vegetables.
Mix dressing ingred. in a small saucepan. Bring to a boil. Boil 1 minute, stir constantly.
Pour warm dressing over salad and toss to coat. Add chicken (Or tuna for a variation)
Serve at room temperature. Makes 4 servings.
Note from author: Spraying cooked pasta with No Stick cooking spray keeps it from becoming gummy and herbs and spices adhere better to pasta.
NEXT BOOKS
1 lg head of cabbage (chopped) 2-4 green onions thinly sliced 2 cups cubed chicken breast cooked 2 pkg ramen noodles, without seasoning packet 3 T sesame seeds 1/2 c. slivered almonds Dressing: 2/3 c. oil 1/2 c. vinegar 1/4 c. soy sauce 1/2 c. sugar 1 tsp. black pepper 1 pkg of top ramen seasoning Preheat oven to 350 degrees.Combine ramen noodles, sesame seeds and almonds; bake until brown, stirring every minute after the first 5 minutes.Make the dressing and set aside. Toss together the cabbage, onions, and chicken. Right before you are ready to serve add the toasted crunchy
Poultry - Chicken Salad - Oriental Chicken Salad
PREVIOUS BOOKS
1 cup wild rice 4 cups canned chicken broth 2 cups frozen peas, thawed 4 stalks celery, thinly sliced on the diagonal 8 green onions, sliced thinly 1/2 cup slivered almonds, toasted or chopped walnuts, toasted 2 cups cooked chicken breasts (optional) 1 cup sweetened dried cranberries Dressing - 4 Tblsp red wine vinegar 2 Tblsp soy sauce 2 tsp sugar 1/2 cup vegetable oil 4 Tblsp sesame oil In medium saucepan, cover rice with cold water to a depth of 1" above rice. Heat to boiling. Drain water from rice and add broth. Simmer covered for an hour.
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