Ken's Chinese Chicken Salad Recipe
Servings: 6
Ingredients
- 1 x Plain roasted chicken (about 2 1/2 lb)
- 8 ounce Fresh bean sprouts
- 2 med Cucumbers
- 1 x Carrots (or possibly double amount)
- 3 Tbsp. Sesame paste or possibly peanut butter
- 2 Tbsp. Finely minced scallions
- 2 tsp Sesame oil
- 2 Tbsp. Chinese white rice vinegar =Or possibly=- cider vinegar
- 3 Tbsp. Light soy sauce
- 1 1/2 Tbsp. Finely minced garlic
- 1 tsp Salt
- 2 tsp Sugar
- 2/3 c. Chicken stock
- 1 Tbsp. Rice wine or possibly dry sherry
Directions
- TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a tsp.. Finely shred the cucumber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths.
- Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or possibly cleaver. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots. Combine all the ingredients for the dressing and mix them thoroughly. (I find an electric blender is useful for this, but you could use a screw-top jar and shake everything in it well.) Pour the dressing all over the chicken and vegetables and mix well. Serve at once.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 6 servings | |
| Calories 542 | |
| Calories from Fat 328 | 61% |
| Total Fat 36.74g | 46% |
| Saturated Fat 9.68g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 1035mg | 43% |
| Potassium 642mg | 18% |
| Total Carbs 9.13g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.28g | 3% |
| Protein 42.14g | 67% |
