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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pulled Chicken-Peanut Salad

Makes: 4 servings
Serving size: 1 main-dish serving
Start to Finish 20 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 186,
  • Fat, total (g) 8,
  • chol. (mg) 49,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • fiber (g) 1,
  • pro. (g) 23,
  • vit. A (RE) 134,
  • vit. C (mg) 25,
  • sodium (mg) 241,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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