Szechwan Chicken Salad

Jicama, a crisp root vegetable, stars in this grilled chicken salad with carrot, cucumbers, and enoki mushrooms. A light sprinkling of peanuts adds crunch and flavor.

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Prep Time:
25 mins
Additional Time:
4 hrs 15 mins
Total Time:
4 hrs 40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 teaspoons cooking oil

  • 1 teaspoon toasted sesame oil

  • 3 cloves garlic, minced

  • 2 tablespoons grated fresh ginger

  • cup rice vinegar or white wine vinegar

  • 2 tablespoons reduced-sodium soy sauce

  • 3 tablespoons water

  • 4 small skinless, boneless chicken breast halves (12 ounces total)

  • 2 tablespoons water

  • 1 fresh jalapeno pepper, seeded and chopped

  • ½ teaspoon sugar

  • 1 medium carrot, cut into matchstick strips

  • 1 cup peeled jicama cut in matchstick strips

  • 4 lettuce leaves

  • 2 medium cucumbers, quartered lengthwise and cut into 1/4-inch slices

  • 1 ⅓ cups enoki mushrooms

  • 2 green onions, sliced

  • 2 tablespoons chopped unsalted cocktail peanuts

Directions

  1. In a small saucepan, heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, the soy sauce, and 3 Tablespoons water. Cool completely.

  2. Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.

  3. Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.

  4. Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrots and jicama in a bowl. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 Tablespoon dressing over each serving.

Originally appeared: Diabetic Living Magazine

Nutrition Facts (per serving)

200 Calories
7g Fat
15g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 salad
Calories 200
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 3g 11%
Protein 20g 40%
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 45mg 15%
Sodium 231mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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