Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Aloha For Six Chicken Salad With Soft And Crispy Noodles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 6

3 Chicken breasts [3/4lb]
skinless boneless
1/4 Pound(s) Linguine noodles
2 Cup(s) Snow peas, thin diag slice
1/2 Cup(s) Sweet red pepper, thin slice
1/2 Cup(s) Red onion, thinly sliced
12 Leaf lettuce leaves
1 1/2 Cup(s) Chow mein noodles
3 Tablespoon(s) Roasted peanuts, chopped
1 Tablespoon(s) Lime juice
1/4 Teaspoon(s) Salt
1 Pinch(s) Pepper
2 Garlic cloves, minced
1/4 Cup(s) Vegetable oil
2 Tablespoon(s) Soy sauce
2 Teaspoon(s) Granulated Sugar
Marinade: In bowl, combine lime juice, salt, pepper and garlic; add
chicken turning to coat. Place on lightly greased baking sheet; bake
in 350F=180C oven for 15-20 minutes or until no longer pink inside.
Cover and refrigerate for at least 1 hour or up to 8 hours. Dressing:
In small bowl, whisk together oil, lime juice, soy sauce, sugar and
salt; cover and refrigerate for up to 8 hours. In a large pot of
boiling salted water, cook linquine for 8-10 minutes or until tender
but firm; drain and refresh under cold water. Drain well and place in
large bowl. Slice chicken diagonally into thin strips; add to cooled
linguine along with snow peas, red pepper and onion. Pour dressing
over top, toss to coat well. Place 2 lettuce leaves on each plate;
divide salad evenly among plates. Surround each salad with chow mein
noodles. Sprinkle with peanuts. Per serving: 335 calories, 19 g
protein, 16 g fat, 28 g carbohydrate Good source iron Variation:
substitute 3/4 lb cooked baby shrimp for the chicken; just toss with
the marinade before adding to linguine and vegetables. Dinner menu:
Aloha For Six: Party Planner Info Aloha For Six: Golden Curry
Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy
Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six:
Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And Sweet
Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha For Six:
Coconut Cookies Source: Canadian Living Magazine March 1996 by Karen
Barnaby [-=PAM=-] Posted to MM-Recipes Digest V4
#175 by "KAR" <> on Jul 7, 1997

Nutrition (calculated from recipe ingredients)
Calories: 279
Calories From Fat: 143
Total Fat: 16.2g
Cholesterol: 48.7mg
Sodium: 528.4mg
Potassium: 238.4mg
Carbohydrates: 12.9g
Fiber: <1g
Sugar: 2g
Protein: 20.7g

Scale this recipe to Servings [?]