Ingredients
1/2 cup pineapple chunks* (no sugar)
1 tbsp soy sauce
1 tsp oil, peanut or vegetable
6 oz chicken breast*
1/4 cup onions, green-chopped
1/4 cup green pepper
1 onion, green-*
1 tbsp vinegar, cider or rice
1 1/2 tsp mustard, dijon-style
1/4 tsp seasoned salt
2 cup lettuce, shredded
2 tbsp parsley, chopped
1 1/2 oz water chestnuts, sliced
1/2 tsp sesame seed, toasted
Directions
In medium glass (not aluminum) bowl combine pineapple juice*
(reserved from can) vinegar, soy sauce, mustard, oil, and seasoned
salt. Add chicken* which has been skinned, boned, cooked and cut into
thin strips, and toss to coat. Cover with plastic wrap and
refrigerate for 1 hour. Toss mixture occasionally. In another bowl
combine lettuce, sliced green onions, and parsley and toss to
comvine. Cover with plastic wrap and refrigerate until ready to use.
To serve, line serving platter with lettuce mixture. Spoon chicken
mixture onto lettuce mixture and top chicken with pineapple chunks,
bell pepper, and water chestnuts; garnish with green onion* (trimmed
and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245
calories/serving.
Servings: 2 servings
Chinese Chicken Salad-Ww Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Salad; Chinese; Poultry
The History of Recipes
We are able to track the history of written recipes way back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these ancient cook books were just simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times used a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. As we move on, there are some interesting books published in the 1300s : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian food that we all know today, but instead recipes for the types of food on the menus of the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including coriander, parsley, and basil. The introduction of these new herbs and spices prompted an explosion in recipe publications, the majority of which are kept safe in private collections. When we get to the 20th century, cookbooks were starting to become popular as a result of higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Chinese Chicken Salad Ww recipe.
