Title: Walnut-Chicken Salad
Categories: Salads
Yield: 6 Servings

6 tb Chopped walnuts
2 tb Low-sodium soy sauce,
-divided
Vegetable cooking spray
1 lb Skinned boned chicken
-breasts
3 c Cooked couscous, cooked
-without salt or fat
1/2 c Coarsely shredded carrot
1/3 c Sliced green onions
2 tb Minced shallot
3 tb Rice vinegar
2 tb Water
1 tb Walnut oil
2 ts Brown sugar
1 ts Grated lemon rind
1 ts Peeled grated gingerroot
1/4 ts Salt
1/4 ts Pepper
2 Cloves garlic, minced
9 c Loosely packed thinly sliced
-fresh spinach

Place a large nonstick skillet over medium-high heat until hot. Add
walnuts; cook 2 to 2-1/2 minutes, stirring constantly. Add 1 tablespoon and
1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed.
Remove from skillet; set aside.

Wipe browned bits from skillet with a paper towel.

Coat skillet with cooking spray, and place over medium heat until hot. Add
chicken, and cook 6 minutes on each side or until done. Remove chicken from
skillet, and cut into bite-sized pieces.

Combine chicken, couscous, carrot, and green onions in a large bowl; set
aside.

Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in
a small bowl, and stir well. Add to chicken mixture, and toss well. Yield:
6servings.

Per serving: 232 Calories; 4g Fat (17% calories from fat); 20g Protein; 28g
Carbohydrate; 35mg Cholesterol; 350mg Sodium

NOTES : Vegetable oil can be substituted for walnut oil. To serve, arrange
1-1/2 cups sliced spinach on individual serving plates, and top with 1 cup
chicken mixture, and sprinkle with 1 tablespoon walnuts.

Recipe by: Cooking Light, June 1994, page 118

Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.