Pulled Peanut Chicken Salad

Doesn't this look perfect for a light supper on a warm spring night?

4 main-dish servings
Start to Finish: 20 minutes
2 tablespoons frozen orange-tangerine or orange juice concentrate
1 tablespoon water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
12 ounces skinless, boneless chicken breast halves
3 cups watercress sprigs
1/4 cup cocktail peanuts

1. In a small bowl combine juice concentrate, water, sesame oil, salt, and pepper. Reserve 1 tablespoon of orange juice concentrate mixture. Cover remaining mixture. Set aside.

2. In a large skillet bring 1/2 inch of water to boiling. (Water should come just below the bottom of a steamer basket.) Reduce heat to simmer. Arrange chicken in a single layer in basket. Place basket in skillet. Brush chicken with the reserved 1 tablespoon juice mixture. Cover. Steam chicken for 10 to 12 minutes or until tender and no longer pink.

3. Remove chicken. Transfer to cutting board. Cool slightly (about 5 minutes). Using a pair of forks, pull chicken into bite-size pieces about 1-1/2 inches long.

4. To serve, combine watercress, chicken, and peanuts in a large salad bowl. Stir in remaining juice mixture. Pour over salad and toss to coat. Makes 4 main-dish servings.

Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings
Calories 186
Total Fat (g) 8
Saturated Fat (g) 1
Cholesterol (mg) 49
Sodium (mg) 241
Carbohydrate (g) 5
Fiber (g) 1
Protein (g) 23
Vitamin A (DV%) 13
Vitamin C (DV%) 42
Calcium (DV%) 5
Iron (DV%) 5


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