Saturday, October 11, 2008

Cashew Chicken and Broccoli Salad

This salad can be made all year long. It's a quick fix and colorful enough to perk up any dinner table spread. Take the leftovers for lunch!!!


2 Tbsp seasoned rice vinegar

1 Tbsp reduced -sodium soy sauce

1 Tbsp mirin (a sweet Japanese rice wine)

1 tsp fresh ginger, peeled and minced

1 tsp dark sesame oil

1/4 tsp crushed red pepper

12 oz skinless, boneless chicken breasts, cut into 1-inch pieces

3 cups fresh broccoli, coarsely chopped

1 red bell pepper, seeded and thinly sliced

1/2 cup chopped fresh cilantro

1/4 cup shredded carrot

2 scallions, finely chopped

1/4 cup unsalted cashew nuts, coarsely chopped

Dressing: In a small bowl, whisk together the vinegar, soy sauce, mirin, ginger, sesame oil and crushed red pepper until blended; set aside.

Chicken: Spray a large, non-stick skillet with non-stick spray, and set over medium-high heat on stove top. Add the chicken and cook, turning occasionally, for about 8 minutes or until thoroughly cooked.

Salad: Combine the broccoli, bell pepper, cilantro, carrol and scallions in a large bowl. Add the dressing and toss to coat. Add the cooked chicken and toss lightly. Divisde the combined salad onto four plates, and top with the cashews. Serves 4.

Per Serving: 209 calories; 8g fat; 23g protein; 11g carbs; 4g fiber; 51 mg cholesterol; 208 mg sodium; 65mg calcium.

Source: Weight Watchers, My Turn Around Program Cookbook

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