Asian Chicken Salad recipe
Makes 4 servings (2 cups per serving)
4 bone-in chicken thighs, about 1 ½ pounds or 1 ½ cups cooked chicken
1 medium head romaine lettuce
1 medium red bell pepper
1 small apple
8 snow peas
1 (10 oz) can mandarin oranges, packed in juice
2 Tablespoons peanut butter
2 Tablespoons canola oil
2 teaspoons low-sodium soy sauce
2 teaspoons distilled white vinegar
If using chicken thighs, remove skin and trim excess fat. In a large pot over high heat, add chicken and cover with water. Bring to a simmer. Reduce heat to maintain a simmer. Cook until a food thermometer inserted into the thickest part of the thigh without touching the bone reads 165 degrees Fahrenheit, about 10 minutes. Transfer to a plate and let cool. Once cool, shred the chicken with two forks.
Rinse lettuce, pat dry and tear into bite-sized pieces. Rinse bell pepper, remove core and seeds and cut into bite-sized pieces. Rinse apple and cut into matchsticks. Rinse snow peas and slice thinly on the diagonal. Drain mandarin oranges, reserving the juice.
In a large bowl, add peanut butter, oil, soy sauce, vinegar, and 1 Tablespoon of reserved mandarin orange juice and mix until well blended. Add the salad ingredients and toss to coat.
NOTE: If preparing in pint jars, place two tablespoons of the dressing in the bottom of each jar then layer red bell pepper, snow peas, apple, mandarin oranges, lettuce, and chicken from bottom of jar using ¼ of each ingredient in each of four pint jars.
Nutritional Information per serving: Calories 400; Total Fat 19g; Saturated fat 3g; Protein 38g; Carbohydrate 21g; Fiber 6g; Sodium 270mg;
Source: Share Our Strength’s Cooking Matters Program