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17
Asian Chicken Salad
Vietnamese flavors are the inspiration for this
fresh and flavorful chicken salad.
Makes 5 cups
2 boneless chicken breasts
(about 1½ pounds)
2 cups chicken broth or water
1 medium carrot, cut into matchsticks
(about ½ cup)
1 small wedge red cabbage
(about ¹∕
8 small cabbage), sliced into
1-inch pieces
½ cup fresh mint leaves, chopped
½ cup fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
1 tablespoon sriracha sauce
½ teaspoon fish sauce
4 tablespoons grapeseed or vegetable oil
1. Put the chicken with the broth into a 2-quart,
microwave-safe baking dish. Place in the
Cuisinart® Microwave Oven and cook on High
at (PL10) for 12 minutes. Chicken is cooked
when the internal temperature reaches 165°F.
2. While chicken is cooking, put the carrots,
cabbage, mint and cilantro into a large mixing
bowl.
3. In a smaller bowl, stir together the lime juice,
sriracha, sh sauce and oil and reserve.
4. Once cooked, allow the chicken to cool slightly
and then cut into small cubes. Toss in the large
mixing bowl with the vegetables and herbs.
Fold in the dressing so that all ingredients are
evenly coated and mixed.
5. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup):
Calories 190 (61% from fat) • carb. 3g • pro. 16g • fat 13g
sat. fat 1g • chol. 45mg • sod. 157mg • calc. 25mg • fiber 1g
Broccoli with
Cheddar Sauce
This Cheddar sauce is a quick way to dress up
your vegetables; here broccoli and Cheddar are
the classic combination.
Makes 4 servings
4 cups broccoli florets
¼ cup water
1
∕
3
cup milk (whole or reduced fat)
3 ounces shredded Cheddar
3 ounces shredded Monterey Jack
4 ounces cream cheese, cut into 4 pieces
Pinch freshly ground black pepper
1. Place broccoli into a microwave-safe bowl and
water, cover, place in the Cuisinart
®
Microwave
Oven and cook on High (PL10) for 4 minutes.
Remove, drain and reserve.
2. Place milk, cheeses and pepper into a large
glass measuring cup or other microwave-safe
4-cup bowl. Cover and cook on High (PL10) for
4 minutes. Stop to stir and then cook on High
(PL10) for an additional 2 minutes.
3. Stir sauce, pour over reserved broccoli and
serve.
Nutritional information per serving:
Calories 204 (70% from fat) • carb. 8g • pro. 14g • fat 23g
sat. fat 15g • chol. 60mg • sod. 405mg • calc. 382mg • fiber 0g
Artichokes
Enjoy artichokes any time with this fast and
easy method.
Makes 2 servings
2 globe artichokes, about 8 to 10
ounces each
1 lemon, cut in half
1 cup water
Creamy Herb Mayo (recipe follows)
1. Wash and trim the artichokes. Pull off lower,
outer leaves/petals and discard. Trim stem
ends slightly. Cut off top inch of artichokes and
use kitchen snips/shears to trim sharp tips of
leaves. Rub all cut surfaces immediately with
lemon to prevent discoloration.
2. Put the water into a microwave-safe casserole
large enough to accommodate the artichokes
and squeeze the lemon into the water. Add the
squeezed lemon halves to the water. Put the
artichokes into the casserole and cover with a
sheet of waxed paper, then the lid. Cook in the
microwave on High (PL10) for 8 minutes. Turn
artichokes over, re-cover with waxed paper, and
microwave on High for an additional 8 minutes.
3. Stand artichokes upright in liquid and cover.
Let stand for 5 minutes before serving. Serve with
Creamy Herb Mayo or other favorite dipping sauce.
Nutritional information per serving
(one artichoke without mayo):
Calories 79 (3% from fat) • carb. 18g • pro. 5g • fat 0g
sat. fat 0g • chol. 0mg • sod. 152mg • calc. 72mg • fiber 9g
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