ek225
10-22-2007, 09:02 AM
From the Publix GreenWise magazine..
Sesame Chicken Vegetable Salad
PREP: 50 MINUTES CHILL: 1 HOUR COOK: 8 MINUTES
Asparagus is a top vegetable source of folate, and its tips are especially rich in the cancer-fighting antioxidant glutathione.
1/2 cup rice vinegar
1/3 cup plus 1 tablespoon organic olive oil, divided
1 clove garlic, minced
2 teaspoons organic honey
2 teaspoons reduced-sodium soy sauce
1 teaspoon plus 1 tablespoon toasted sesame seeds, divided
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound Publix GreenWise Market Chicken Breast Tenderloins, cut into bite-size pieces
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 pound fresh sugar snap or snow pea pods, trimmed
6 cups watercress, tough stems removed, or baby spinach
2 medium organic yellow sweet peppers, seeded and cut into thin strips
1 cup organic grape tomatoes, halved
ONE In a screw-top jar combine rice vinegar, 1/3 cup oil, garlic, honey, soy sauce, 1 teaspoon sesame seeds, ground ginger, salt, and black pepper to make dressing. Cover and shake well. Store in refrigerator up to 1 week; shake well again before serving.
TWO In a very large skillet cook chicken in the 1 tablespoon oil over medium-high heat for 6 to 8 minutes (165ºF), turning to brown evenly. Remove chicken from skillet and cool slightly; place in a shallow container. Cover and chill at least 1 hour or up to 2 days.
THREE In a large saucepan cook asparagus and pea pods, covered, in a small amount of boiling lightly salted water for 2 to 4 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Use immediately or place in an airtight container and chill up to 2 days.
FOUR To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet peppers, and tomatoes. Add dressing; toss well. Sprinkle with remaining sesame seeds. Makes 12 servings.
Nutrition Facts per serving: 151 cal., 8 g total fat (1 g sat. fat), 22 mg chol., 140 mg sodium, 8 g carbo., 2 g dietary fiber, 11 g protein.
3 points per serving! Yeah!
Sesame Chicken Vegetable Salad
PREP: 50 MINUTES CHILL: 1 HOUR COOK: 8 MINUTES
Asparagus is a top vegetable source of folate, and its tips are especially rich in the cancer-fighting antioxidant glutathione.
1/2 cup rice vinegar
1/3 cup plus 1 tablespoon organic olive oil, divided
1 clove garlic, minced
2 teaspoons organic honey
2 teaspoons reduced-sodium soy sauce
1 teaspoon plus 1 tablespoon toasted sesame seeds, divided
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound Publix GreenWise Market Chicken Breast Tenderloins, cut into bite-size pieces
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 pound fresh sugar snap or snow pea pods, trimmed
6 cups watercress, tough stems removed, or baby spinach
2 medium organic yellow sweet peppers, seeded and cut into thin strips
1 cup organic grape tomatoes, halved
ONE In a screw-top jar combine rice vinegar, 1/3 cup oil, garlic, honey, soy sauce, 1 teaspoon sesame seeds, ground ginger, salt, and black pepper to make dressing. Cover and shake well. Store in refrigerator up to 1 week; shake well again before serving.
TWO In a very large skillet cook chicken in the 1 tablespoon oil over medium-high heat for 6 to 8 minutes (165ºF), turning to brown evenly. Remove chicken from skillet and cool slightly; place in a shallow container. Cover and chill at least 1 hour or up to 2 days.
THREE In a large saucepan cook asparagus and pea pods, covered, in a small amount of boiling lightly salted water for 2 to 4 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Use immediately or place in an airtight container and chill up to 2 days.
FOUR To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet peppers, and tomatoes. Add dressing; toss well. Sprinkle with remaining sesame seeds. Makes 12 servings.
Nutrition Facts per serving: 151 cal., 8 g total fat (1 g sat. fat), 22 mg chol., 140 mg sodium, 8 g carbo., 2 g dietary fiber, 11 g protein.
3 points per serving! Yeah!