If you can keep a secret, no one will guess that this delectable salad uses leftovers from Apricot-Barbecue Chicken Chunks (page 141) as a key ingredient.
Recipe information
Yield
serves 4, 1 1/4 cups per serving
Ingredients
Preparation
Step 1
Prepare the rice using the package directions, omitting the salt, margarine, and seasoning packet. Spread the cooked rice on a baking sheet in a thin layer. Put on a cooling rack and let cool for 8 minutes, stirring occasionally.
Step 2
Meanwhile, in a large bowl, whisk together the soy sauce, sugar, vinegar, and red pepper flakes. Add the chicken, bell pepper, and water chestnuts, tossing to coat.
Step 3
Stir the cooled rice into the chicken mixture. Serve on the lettuce.
Cook’s Tip on Rice Vinegar
Step 4
When shopping for rice vinegar, read the label carefully. If it says “Seasoned Rice Vinegar,” the product may have a lot of salt added. Mild and slightly sweet, plain rice vinegar contains no sodium.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 420
Step 7
Total Fat: 2.0g
Step 8
Saturated: 0.5g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.5g
Step 11
Monounsaturated: 0.5g
Step 12
Cholesterol: 66mg
Step 13
Sodium: 478mg
Step 14
Carbohydrates: 67g
Step 15
Fiber: 3g
Step 16
Sugars: 21g
Step 17
Protein: 32g
Step 18
Dietary Exchanges
Step 19
2 Starch
Step 20
1 Vegetable
Step 21
1 Carbohydrate
Step 22
2 1/2 Very Lean Meat
