Pulled Chicken-Peanut Salad

With fewer than 200 calories per serving, this chicken salad recipe remains hearty and flavorful. To store watercress, place stems down in 1/2 inch of fresh water. Loosely cover and refrigerate up to 1 week.

Pulled Chicken-Peanut Salad + enlarge image
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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Serving Size:
1 main-dish serving
Start to Finish:
20 mins
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Pulled Chicken-Peanut Salad

Ingredients
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

Directions

  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

(Pulled Chicken-Peanut Salad)
    Per serving:
  • 186 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 49 mg chol.,
  • 241 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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