Teriyaki Chicken Salad

Teriyaki Chicken Salad

Fresh pear adds a juicy sweet component to this Asian-style lunch classic. Mix in a cup of whole-wheat pasta to make it a complete meal.

Gluten-free

Serves 4

Ingredients

1 pound boneless, skinless chicken breast, cooked and cubed
1 cup green beans, stemmed, sliced in thirds and blanched
1- 15 oz canned baby corn, drained, rinsed
1- 8 oz can sliced water chestnuts, drained, rinsed
2 ripe Bartlett or Bosc pears, peeled and cubed
1 cup shelled edamame, (fresh soy beans)

Ingredients for Dressing

1/2 cup mirin or white cooking wine
1/2 cup reduced sodium soy sauce
3 tablespoon white rice vinegar
2 tablespoon orange juice concentrate
1/2 jalapeno pepper, deseeded
1-inch chunk of ginger, peeled and sliced
2 cloves of garlic, peeled and smashed
1 tablespoon canola or peanut oil
2 scallions, thinly sliced

Directions

Combine all the ingredients for the dressing into a medium saucepan. Bring the mixture to a boil. Simmer until the liquid has thickened and reduced by half, about 15-20 minutes. Discard the jalapeno, ginger, and garlic.

In a large bowl, combine the chicken, green beans, corn, water chestnuts, pears, and edamame. Add the warm dressing on top and fold the ingredients together. Garnish with scallions and enjoy warm or chilled.

Nutritional Stats Per Serving (1 1/4 cup)

555 calories, 33 g protein, 85 g carbohydrates, 9 g fat (0 g saturated), 72mg cholesterol, 8 g fiber, 614 mg sodium.

Make It A Meal

Serve with Edamame Salad or Sauteed Spinach.

Wine Pairing

Riesling, Sauvignon Blanc

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