| |
| INGREDIENTS |
| 4 c |
of thinly cut or shredded cooked chicken |
| ¼ c |
of peanut butter (creamy is best) |
| ¼ c |
reduced sodium soy sauce |
| 2 tbsp |
rice vinegar |
| 2 tbsp |
chili garlic sauce |
| 1 tbsp |
sugar |
| 1 tbsp |
minced ginger |
| 3 tbsp |
fat free, low sodium chicken broth or water |
| 12 oz |
linguine |
| 2 |
carrots, grated |
| 4 |
scallions, chopped |
| 1 |
small red pepper, cut into small strips |
| ⅓ c |
fresh cilantro, chopped |
| 4 |
large red or green leaf lettuce leaves, washed and dried |
|
|
|
| RECIPE |
- Boil linguine in a large pot of water until tender (al dente).
- Drain and rinse with cold water to stop cooking process. Place linguine in a large bowl.
- While pasta is cooking, using a blender or food processor blend the peanut butter, soy sauce, vinegar, chili garlic sauce, sugar, ginger and broth until smooth.
- Add chicken, carrots, scallions, pepper strips and chopped cilantro to bowl of linguine and toss.
- Pour peanut sauce over the pasta mixture and toss well to coat. If sauce is too thick, thin with extra broth or a little water.
- Place one lettuce leaf on each plate and divide salad equally on lettuce.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1½ cup salad
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
423 |
|
| Total Fat |
9 |
g |
|
| Saturated Fat |
2 |
g |
|
|
|
| Sodium |
468 mg |
|
| Total Carbohydrates |
50 g |
|
| Fiber |
4 g |
|
| Protein |
34 g |
|
|
|
