Recipe: Walnut-Chicken Salad with Lemon-Ginger Dressing

WALNUT-CHICKEN SALAD

6 tablespoons chopped walnuts
2 tablespoons low-sodium soy sauce, divided use
Vegetable cooking spray
1 pound boneless, skinless chicken breasts
3 cups cooked couscous (cooked without salt or fat)
1/2 cup coarsely shredded carrot
1/3 cup sliced green onions
FOR THE DRESSING:
2 tablespoons minced shallot
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon walnut oil (or vegetable oil)
2 teaspoons brown sugar
1 teaspoon grated lemon rind
1 teaspoon peeled grated gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
9 cups loosely packed thinly sliced fresh spinach (for serving)

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 of the soy-seasoned walnuts.

Makes 6 servings
From Nancy
Source: Cooking Light magazine, June 1994