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Chicken Salad - 7

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, H, C, E, P
MineralsSelenium, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Pineapple chunks* - (no sugar)

  2. 1 tablespoon 15ml Vinegar - cider or rice

  3. 1 tablespoon 15ml Soy sauce

  4. 1 1/2 teaspoons 7 1/2ml Mustard - Dijon-style

  5. 1 teaspoon 5ml Oil - peanut or vegetable

  6. 1/4 teaspoon 1 1/3ml Seasoned salt

  7. 6 oz 170g Chicken breast*

  8. 2 cups 474ml Lettuce - shredded

  9. 1/4 cup 15g / 1/2oz Onions - green-chopped

  10. 2 tablespoons 30ml Parsley - chopped

  11. 1/4 cup 59ml Green pepper

  12. 1 1/2 oz 42g Water chestnuts - sliced

  13. 1 Onion - green-*

  14. 1/2 teaspoon 2 1/2ml Sesame seed - toasted

Instructions Jump to Ingredients ↑

  1. In medium glass (not aluminum) bowl combine pineapple juice* (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken* which has been skinned, boned, cooked and cut into thin strips, and toss to coat. Cover with plastic wrap and refrigerate for 1 hour. Toss mixture occasionally. In another bowl combine lettuce, sliced green onions, and parsley and toss to combine.

  2. Cover with plastic wrap and refrigerate until ready to use. To serve, line serving platter with lettuce mixture. Spoon chicken mixture onto lettuce mixture and top chicken with pineapple chunks, bell pepper, and water chestnuts; garnish with green onion* (trimmed and cut lengthwise into 4 strips) and sprinkle with sesame seed.

  3. calories /serving.

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