Walnut-Chicken Salad

Recipe Ingredients

6 tablespoons	90ml	Walnuts - chopped
2 tablespoons	30ml	Low-sodium soy sauce - divided
		Vegetable cooking spray
1 lb	454g / 16oz	Chicken breasts, skinless, boneless
3 cups	711ml	Cooked couscous - cooked w/o salt or
		Fat
1/2 cup	55g / 1.9oz	Carrot - coarsely shredded
1/3 cup	20g / 0.7oz	Green onion - sliced
2 tablespoons	30ml	Shallot - minced
3 tablespoons	45ml	Rice vinegar
2 tablespoons	30ml	Water
1 tablespoon	15ml	Walnut oil
2 teaspoons	10ml	Brown sugar
1 teaspoon	5ml	Grated lemon rind
1 teaspoon	5ml	Gingerroot - peeled, grated
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Garlic - minced
9 cups	2133ml	Fresh spinach, loosely packed - thinly sliced

Recipe Instructions

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.

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.

Source:
Cooking Light, June 1994, page 118

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