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Asian Shrimp or Chicken Salad

Related recipes: Main Courses, Salads, High-Fibre Diet, Low-Calorie, Low-Sugar
Asian Shrimp or Chicken Salad: Main Image
From: In Great Taste

Quick Facts

Servings: 6
Cook Time: 30 min.

Wine Pairings

  1. Pinot Gris and Pinot Grigio
  2. Sauvignon Blanc
Delicious with either shrimp or chicken, sprinkling the crispy rice noodles on top adds a surprising crunch and makes a lovely presentation.

Ingredients

  • Dressing80 ml rice wine vinegar
  • 180 ml thick teriyaki sauce
  • 30 ml toasted sesame oil
  • 30 ml lemon juice
  • 2 Tbs toasted sesame seeds
  • 15 ml honey or sugar
  • 2 garlic cloves, peeled and finely chopped
  • Shrimp or Chicken60 ml low-sodium soy sauce
  • 1 tsp peeled and grated fresh ginger
  • 1 tsp grated lemon zest
  • juice of 2 lemons
  • 680 g medium shrimp, peeled and deveined or 3 medium skinless, boneless chicken breasts, about 1 1/4 pounds 570 g
  • 15 ml extra-virgin olive oil
  • Salad1 small head Savoy or Chinese cabbage, finely chopped
  • 2 celery ribs, strings removed and sliced on the diagonal
  • 4 scallions, finely sliced (white and green parts)
  • 1 cup bean sprouts
  • 2 carrots, peeled and julienned
  • 1/2 cup whole or chopped unsalted cashews
  • 1 can (8 ounces/230 g) sliced water chestnuts, drained and sliced into small chunks
  • 1 1/2 cups fresh cilantro leaves
  • 115 g dried rice noodles
  • 3/4 cup crispy rice noodles (optional)

Directions

  • DressingFor the dressing, whisk the vinegar, teriyaki sauce, sesame oil, lemon juice, sesame seeds, honey or sugar, and garlic in a small bowl. Cover and refrigerate.
  • ShrimpIn a shallow dish, mix the soy sauce, ginger, lemon zest, and lemon juice.
  • Add the shrimp and stir to coat. Let stand for 10 minutes. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until pink, about 4 minutes. Transfer to a plate.
  • SaladIn a large bowl, mix the cabbage, celery, scallions, bean sprouts, carrots, cashews, water chestnuts, and cilantro. Add the dressing and toss to combine.
  • Bring a large pot of water to a boil. Add the dried rice noodles and cook for 4 to 5 minutes, or until al dente; drain.
  • Arrange the salad in the center of a platter and top with the shrimp. Place the rice noodles around the salad and present scattered with the crispy noodles on top, if desired.
  • Chicken (if used)In a shallow dish, mix the soy sauce, ginger, lemon zest, and lemon juice. Add the chicken and stir to coat. Let stand for 10 minutes. Heat the oil in large nonstick skillet over medium heat. Add the chicken and cook, turning once, about 6 minutes, until just cooked through. Transfer to a cutting board and cut the chicken into strips. Once the salad is arranged, top with the chicken strips.
Copyright © 2005 by Evelyn H. Lauder

Nutrition Note: Nutrition Facts calculated using shrimp.

Nutrition Facts

Calories 424
  Calories from Fat 131 (31%)
(24%)Total Fat 16g
(13%)Saturated Fat 3g
Poly-Unsaturated Fat 5g
Mono-Unsaturated Fat 7g
(57%)Cholesterol 172mg
(83%)Sodium 1982mg
(24%)Potassium 823mg
Total Carbohydrate 47g
(17%)Dietary Fibre 4g
Sugars 11g
Sugar Alcohols 0g
(61%)Protein 31g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.