posted by Sue Freeman 06-17-98 5:32 PM
Apricot Chicken Salad
- Linda Okahara, AHS Staff
2 boneless chicken breasts
1/2 cup water
4 slices fresh ginger
1 small head lettuce
3 stalks green onions
4 apricots
1 tablespoon Chinese parsley
Dressing:
1/2 tablespoon sesame oil
1/2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoon sugar
Wash and cut green onions into 1/2" pieces.
Remove and discard chicken skin.
Tear and arrange lettuce on a platter.
Slice apricots and set aside.
Combine ingredients for salad dressing and whisk.
Cooking:
In a hot wok, add 1/2 cup water. Add chicken, ginger slices and 1/2 of the cut green onions. Cover reduce heat and simmer for 10 minutes or until chicken is cooked.
Remove, cool and shred chicken.
Place shredded chicken on top of the lettuce.
Arrange apricots on top of the chicken.
Sprinkle with remaining green onions and parsley.
Serve with dressing.
Nutrition per serving:
Calories: 194 cal.,
Fat: 5 grams,
Cholesterol: 73 mg.,
Sodium: 200 mg.