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Asian peanut chicken salad

By Sodexo Executive Chef Marc Gilberti of Ochsner Health System’s Cafe Zucchini

Makes 4 servings

Per serving: 324 calories, 3 grams saturated fat, 13 grams carbohydrate, 3.5 grams fiber, 30 grams protein

Asian Chicken Marinade

2 tbsp hoisin sauce

3 tsp rice vinegar

2 tsp sherry

1 tsp chopped garlic

1 tsp chopped ginger root

1 tsp chopped green onion

4 – 4oz portions chicken breast (cut in half long ways)

Preheat oven to 350 degrees. Preparation:  Combine all ingredients except chicken in a mixing bowl, mix thoroughly.  Add chicken breast to marinatd and refrigerate one hour.  After marinated, place chicken breast onto baking sheet pan and bake at 350 degrees for 20-25 minutes or until chicken is fully cooked.   Set aside to cool.

Asian Peanut Dressing

2 tsp chopped garlic

1 tsp chopped ginger root

1 tbsp low sodium soy sauce

1 tbsp oyster sauce

1 tbsp ketchup

1 tbsp water

1 tbsp sugar

1 tbsp red wine vinegar

1 tsp crushed red pepper

3 tbsp creamy peanut butter

2 tbsp sesame oil

Preparation:  Stir fry garlic and ginger until lightly brown add remaining ingredients except for sesame oil.  Bring to a boil and add sesame oil and remove from heat.  Cook quickly.

Salad Mixed Items

2 cups shredded Napa cabbage

2 cups shredded romaine

2 cups spring mix or spinach

1 cup snow peas

1/4 cup of shredded carrots

1/4 cup of chopped cilantro

1/4 cup of chopped green onions (for garnish)

Combine all items together except for carrots, cilantro and green onions.  Then divide on 4 plates, place two pieces of chicken breast on top of bed of mixed greens and drizzle 1 1/2 oz of peanut dressing over each salad.  Garnish with carrots, cilantro and green onions.


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