Asparagus, Rice Noodle & Pulled Chicken Salad with Creamy Sesame Dressing
A cool Asian Noodle Salad includes a healthy mix of ingredients and a blender Sesame Dressing - Gluten Free.
Servings: 4
Ingredients
- 6 ounces rice noodles cooked* medium width (soak and cook 2 minutes)
- 2 tablespoons toasted sesame seeds divided
Asparagus:
- 1 pound fat asparagus
- 1 teaspoon neutral oil expeller pressed
Poach Chicken:
- 2 medium sized boneless chicken breasts trimmed
- 1 1/2 cups chicken broth
Sesame Blender Dressing:
- 3 tablespoons sesame tahini
- 2 teaspoons garlic peeled, coarsely chopped
- 1 1/2 teaspoons fresh ginger peeled, coarsely chopped
- 1 teaspoon rice vinegar
- 2 tablespoons fresh orange juice
- 1/4 teaspoon orange rind pith removed, minced
- 1 teaspoon low sodium light tamari sauce gluten free
- 1 tablespoon honey can use coconut palm sugar
- 1 tablespoon roasted peanut oil I us non GMO
- 1/4 teaspoon sesame oil
Garnishes:
- 2 tablespoons fresh basil leaves
- 2 tablespoons scallions cut thinly on diagonal
- 1 medium Persian cucumber* sliced very thinly on mandoline
Instructions
Rice Noodles:
- Cook rice noodles as package directs. Drain of all water, add to a bowl with 1 teaspoon neutral oil and ONE tablespoon sesame seeds, mix to combine; set aside.
Cook Asparagus:
- Trim rough ends of asparagus, peel lower half.Cut on diagonal - 2 " pieces. In a wide 12" skillet add 1 teaspoon oil, set heat to medium heat. Add asparagus, stir-fry for just 2 minutes. Add water to cover the asparagus half way and cover. Cook over a simmer until bright green, and tender crisp - about 2 minutes more. Drain in colander, refresh with cold water, set aside.
Poach Chicken:
- Add chicken breasts to a 8" skillet. Add chicken broth (will not be totally covered) and poach at a bare simmer for about 8 minutes. Will be firm, cooked through yet moist. Remove from broth, add to a plate, cover with a paper towel.
Blender Sesame Dressing:
- Add all ingredients to a small food processor (see the one I use) and blend for 2 minutes - scraping down the sides at one minute.
Compose the Salad:
- Add the noodles to a large plate or platter. "Pull" chicken breasts into long narrow strips - add to the noodles. Add the asparagus and cucumber (I pleat them.)
- Drizzle on the Sesame Sauce all over t coat well (may not us all the sauce, can serve extra on the side.)
Essential Garnishes:
- Add scallion and remaining 1 T. toasted sesame seeds. Top with basil leaves and serve.
Notes
*Persian Cucumber: Slice thinly on mandoline, pleat with fingers for a pretty look.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 431kcal | Carbohydrates: 46g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 193mg | Potassium: 563mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1014IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 5mg