Indonesian Chicken Salad from Healthy Diabetic Recipes

Indonesian Chicken Salad Recipe

Recipe Ingredients:

SALAD

1 small Red bell pepper
1 small Yellow bell pepper
3/4 cup Long-grain rice
10 large Stalks fresh asparagus
2 Whole chicken breasts, skinned (4 halves)
2 can Low-salt chicken broth: (14 oz)
1/4 cup Green onion, chopped
10 Oil-cured black olives, pitted
4 tbsp Fresh orange juice
4 tsp Sesame oil
2 tsp Reduced-sodium soy sauce
1 tbsp Sherry wine vinegar

ORIENTAL HOT OIL

1/2 cup Vegetable oil
1 tbsp Red pepper flakes

Recipe Instructions:

Roast the peppers by broiling or grilling it until it's black all over. Or
stick it on a long-handled fork and blacken it over a gas flame. Peel, seed
and dice (you'll need 1/4 cup). Cook the rice according to the package
directions; set aside to cool.

Bring a pot of water to a rapid boil. Cook the asparagus for about 5
minutes (depending on thickness), until just tender but still bright green.
Immediately remove to a bowl of ice-cold water to stop cooking and preserve
the color. Drain, pat dry and set aside.

Simmer the chicken in the broth until cooked through, about 15 minutes. Let
cool, then cut into 1/2" chunks, discarding the bones. Toss together the
chicken, rice, peppers, green onions and olives.

Whisk together the orange juice, oils, soy sauce and vinegar. Toss the
salad with half of this dressing. Taste; add more if desired.

Cut the asparagus into 2" pieces. Stir into the salad at serving time.
Serve with Caramelized Small Onions.

ORIENTAL HOT OIL: Heat vegetable oil and red pepper flakes until very hot
but not boiling. Let cool. Strain into a jar. Keeps for months, covered, in
the refrigerator.

Per serving: 258 calories, 23.5 grams protein, 21 grams carbohydrates, 1
gram fiber, 8 grams fat (1 gram saturated), 216 milligrams sodium.

Servings: 6

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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