Well, I'm at it again. Blogging that is. I've had some computer problems. My kids messed up my computer and my hubby uses his macbook pro all the time. I was beginning to wonder when I would ever be able to get online again and then it was my birthday. Taylor gave my an awesome gift of an ipad! I loooooooove it! My super fantastic mom bought a camera connection kit that allows me to upload photos AND I can connect a usb keyboard (which is what I'm using now). Fabulous!!!
I have been thinking for a while that I want to post recipes I have enjoyed once a week. So, I am beginning Food Fridays. I am going to give you one right now (you were already salivating, weren't you?). My husband and I (well, mostly Taylor) have been eating low-carb for about a year now. We enjoy it. I can really tell when I have sugars and starches because I go into sort-of a coma-like state. Sometimes it's nice. Like when I eat a hot Krispy Kreme doughnut and I don't have anything I have to do. I like having more energy on a regular basis. So, here is our dinner from last night. I was going to post a pic but I ate it too fast......
Vietnamese Chicken Salad (Pardon the craziness of the post - I'm getting used to my set-up)
This crunchy salad embodies the culinary philosophy of balancing contrasting tastes of sweet, sour, salty, and bitter. Increased availability of ethnic ingredients, such as fish sauce, means you can create authentic dishes without a separate trip to a specialty market. Packaged angel hair slaw and matchstick-cut carrots speed preparation.
Yield: 6 servings (serving size: about 1 1/2 cups)
Nutritional Information
Amount per serving- Calories: 215
- Calories from fat: 25%
- Fat: 6g
- Saturated fat: 1g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.9g
- Protein: 22.4g
- Carbohydrate: 20.4g
- Fiber: 4.6g
- Cholesterol: 44mg
- Iron: 2mg
- Sodium: 625mg
- Calcium: 90mg
Ingredients
- 1 pound skinless, boneless chicken breasts $
- 1 1/2 cups chopped green onions, divided
- 1/4 cup fresh lime juice $
- 3 tablespoons sugar
- 1 garlic clove, minced
- 2 tablespoons fish sauce
- 6 cups thinly sliced green cabbage
- 1 cup matchstick-cut carrot
- 3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper $
- 3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper $
- 1/2 cup finely chopped dry roasted peanuts $
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh cilantro
Preparation
- Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.
- Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.
- Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.
