Nutritional Info

Nutrition Facts

Serving Size 1 (389g)

Calories 622
Calories from Fat 264 (42%)
Amount Per Serving %DIV
Total Fat 29.4g 45%
Saturated Fat 8.1g 41%
Monounsaturated Fat 13.1g
Polyunsaturated Fat 8.1g
Trans Fat 0.0g
Cholesterol 229.8mg 77%
Sodium 868.3mg 38%
Potassium 731.9mg 16%
Total Carbohydrate 17g 6%
Dietary Fiber 1.3g 5%
Sugars 2.3g
Protein 68.3g 137%

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Recipe Description
This salad owes its great flavor to two very different foreign ingredients: sesame oil, available at Oriental specialty stores and spaetzle, teardrop shaped German noodles.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  black pepper
1/2 Teaspoon(t)  salt
1 1/2 Teaspoon(t)  sage, ground
1 Tablespoon(T)  orange juice
2 Tablespoon(T)  rice wine vinegar
3 Tablespoon(T)  vegetable oil
3 Tablespoon(T)  oriental sesame oil
1 Pinch(pn)  sugar
1   large sweet red pepper, cored, seeded and coarsely chopped
9 Ounce(oz)  frozen cut green beans, unthawed
1 3/4 Cup(c)  spaetzle
1/2 Cup(c)  pecans, chopped
1 Pound(lb)  chicken breasts, skinned and boned
6 1/2 Cup(c)  water


Preheat the oven to 350 degrees F. Pour 6 cups of the water into a large saucepan and bring to a simmer over moderate heat. Add the chicken and bring to a boil. Adjust the heat so the water bubbles gently. Cover, and cook the chicken for 8 to 10 minutes, or until no longer pink on the inside. Meanwhile, spread the pecans in a pie pan. Place, uncovered in the oven, and toast until lightly browned, 8 to 10 minutes. Set aside. When the chicken is done, transfer to a cutting board and let cool. Meanwhile, return the water to a boil over high heat. Add the spaetzle, reduce the heat to low, and simmer, uncovered, for 10 minutes or until tender. Using a slotted spoon, transfer to a large bowl. Set aside. Add the remaining 1/2 cup water and the beans to the water in the saucepan and bring to a boil over high heat. Adjust the heat so the water bubbles gently. Cover, and cook until the beans are crisp tender, 3 to 5 minutes. Drain and add to the bowl with the spaetzle. Dice the chicken and add to the bowl along with the pecans and red pepper. For the dressing: In a small bowl, whisk the sesame and vegetable oils with the vinegar, orange juice, sage, salt, black pepper and sugar until smooth. Pour evenly over the chicken mixture and toss well.

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