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

Ingredients

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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

Preparation

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.

Additional notes

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