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If you can't find hoisin sauce in your local market, you can make your own by blending molasses and ketchup one-to-one.
It's not quite the same, but it will work when you can't get the real thing.
If nectarines are out of season in your area, you can use canned nectarines or peaches, just drain them well before using.
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| Thai Orange Chicken Salad |
Ingredients
(4 servings - 27 g protein and 2 g carb per serving)
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| 1/4 cup |
low-sodium chicken broth |
| 3 tbsp |
low-sodium soy sauce |
| 2 tbsp |
hoisin sauce |
| 1 tbsp |
sugar |
| 1 tbsp |
salad oil |
| 2 tsp |
toasted sesame oil |
| 3 cloves |
garlic (minced) |
| 1-1/2 tsp |
fresh ginger (grated) |
| 1 tsp |
crushed red pepper |
| 1/4 tsp |
black pepper |
| 2 cups |
cooked white meat chicken (cubed) |
| 4 oz |
angel hair pasta (uncooked) |
| 3 medium |
nectarines (pitted, sliced) |
| 2 cups |
mixed salad greens |
| 2 |
green onions (thinly sliced) |
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- Cook pasta according to package directions.
- Drain and set aside.
- In blender or shaker, combine broth, soy sauce, hoisin sauce, sugar, salad oil, sesame oil, garlic, ginger, red pepper, and black pepper.
- Blend or shake until well blended.
- In large bowl, toss pasta with 3 tablespoons of dressing.
- Divide pasta onto four large serving plates.
- Top each plate with salad greens, chicken, nectarines, and green onions.
- Drizzle remaining dressing over salads.
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