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Low Fat Asian Chicken Salad

Posted Nov 10 2008 4:43pm

asian chicken salad I’ve found another low fat recipe, I think I should just start collecting and sharing these with everyone. I did joke with my buddy that this beer belly blog might turn into some recipe site if I’m not careful because I love food so much! Anyways, I usually don’t like salads because they all taste the same to me. But here’s a recipe that’ll really make your tastebuds happy.


* 4 coins fresh ginger
* 2 sprigs coriander
* 1 small carrot, halved
* 1 1/2 pounds skinless chicken breasts halves, on the bone
* 4 cups chicken broth, homemade or low-sodium canned
* 2 kirby cucumbers (basically dwarf cucumbers), seeded and diced
* 1/4 medium jicama, peeled and diced
* 1/2 cup cilantro leaves, roughly chopped (very distinguished taste)
* 1 cup grape tomatoes, halved (gotta be grape type! they actually taste sweet)
* 1 scallion (white and green), thinly sliced
* 1/4 cup toasted cashews, chopped
* 1 head Boston lettuce, leaves (very nice and leafy)
Low Fat Ginger Dressing:
* 1 lime, juiced (about 2 tablespoons)
* 1 tablespoon freshly grated peeled fresh ginger
* 1 tablespoon soy sauce
* 1 teaspoon Asian chili paste, such as sambal oelek
* 2 teaspoons Southeast Asian fish sauce (I know this sounds weird, but it’s not actual sauce from a fish)
* 1/4 teaspoon kosher salt
* 1 tablespoon broth from poaching chicken
* 2 tablespoons extra-virgin olive oil (EVVO is the best!)

For the dressing…

Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

For the salad…

Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.

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