Sweet and Sour Chicken Salad
Preparation and cooking time: 25 minutes
You can use bottled Sweet and Sour Sauce or my recipe - which makes just the right amount. I usually use mushrooms raw in salads, but sometimes, as here, they are sautéed to absorb and blend the flavors.
Ingredients:
- 2 chicken breasts, boneless, skinless, 350gr, 12.4oz
- 8oz white or green asparagus, 250gr, 8.8oz net
- 1 avocado, 170gr, 6oz
- 4oz mushrooms, 125gr, 4.4oz
- 1 tbs fresh snipped chives substitute 1 tsp dried
- 1 tbs toasted sesame seeds, 9gr, .32oz
- 3 tbs Teriyaki sauce, 54gr, 1.9oz
- 2 tsp walnut or sesame oil, 4.5gr, .16oz
- Lettuce, enough for 2 main course salads, 200gr, 7oz
- Sweet and Sour Sauce
- 1 tbs sugar, 12.5gr, .44oz
- 1 tbs cider vinegar, 15gr, .53oz
- 2 tbs soy sauce, 32gr, 1.1oz
- 1 tsp cornstarch (maizena), 2.6gr, .09oz
- Sweet and Sour Dressing
- 1/4 cup sweet and sour sauce
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1 tbs cider vinegar, 15gr, .53oz
- 1/4 cup good olive oil, 54gr, 1.9oz
Instructions:
- Pour 2 tbs Teriyaki sauce over chicken and allow to marinated a few minutes.
- Clean and thickly slice mushrooms.
- In nonstick skillet heat oil and 1 tbs Teriyaki sauce. When hot add mushrooms and sauté briefly, about 4 minutes. Remove and set aside.
- Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side. When done remove and slice.
- Or: cut into strips before marinating, toss with Teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes.
- Slice avocado.
- Snip chives.
- Open and drain asparagus.
- Prepare lettuce and put into a large salad bowl along with chives. Toss with about half of the vinaigrette - it's quite thick so it takes a bit of tossing to distribute it well - be careful not to use too much to start.
- When it is to your liking, arrange chicken, asparagus, mushrooms and avocado artfully on top.
- Drizzle with a bit more vinaigrette, sprinkle with sesame seeds, and serve with remaining vinaigrette on the side.
- Sweet and Sour Sauce
- In a small saucepan, heat sugar, vinegar, soy sauce and cornstarch to boiling, stirring with a whisk.
- Cook until thick and clear, about 1 minute. Allow to cool
- Sweet and Sour Dressing
- Put all ingredients in a small bowl and whisk well to combine.
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Nutrition Information |
Nutrition Information Complete Salad / all the Dressing Recipe serves 2 Entire Recipe / per serving Calories: 1466 / 733 Total Carbohydrates: 58 / 29 Dietary Fiber: 22 / 11 Total Fat: 99 / 49.5 Saturated Fat: 15 / 7.5 Cholesterol: 224 / 112 Protein: 97 / 48.5 Calcium: 279 / 139.5 Sodium: 3327 / 1663.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
