Indonesian Chicken Salad

FOODISTA
14Ingredients
50Minutes
510Calories

Ingredients

US|METRIC
  • 1 red bell pepper (small)
  • 1 yellow bell pepper (small)
  • 3/4 cup long-grain rice
  • 10 fresh asparagus (lrg Stalks)
  • 2 chicken breasts (skinned, 4 halves)
  • 2 cans low salt chicken broth (:, 14 oz)
  • 1/4 cup green onions (chopped)
  • 10 oil-cured black olives (pitted)
  • 4 tablespoons fresh orange juice
  • 4 teaspoons sesame oil
  • 2 teaspoons reduced sodium soy sauce
  • 1 tablespoon sherry wine vinegar
  • 1/2 cup vegetable oil
  • 1 tablespoon red pepper flakes
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    Directions

    1. Roast the peppers by broiling or grilling it until it's black all over. Or stick it on a long-handled fork and blacken it over a gas flame. Peel, seed and dice (you'll need 1/4 cup). Cook the rice according to the package directions; set aside to cool.
    2. Bring a pot of water to a rapid boil. Cook the asparagus for about 5 minutes (depending on thickness), until just tender but still bright green. Immediately remove to a bowl of ice-cold water to stop cooking and preserve the color. Drain, pat dry and set aside.
    3. Simmer the chicken in the broth until cooked through, about 15 minutes. Let cool, then cut into 1/2" chunks, discarding the bones.
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    NutritionView More

    510Calories
    Sodium7% DV160mg
    Fat52% DV34g
    Protein33% DV17g
    Carbs12% DV36g
    Fiber12% DV3g
    Calories510Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat3g15%
    Trans Fat1g
    Cholesterol40mg13%
    Sodium160mg7%
    Potassium540mg15%
    Protein17g33%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A40%
    Vitamin C180%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.