Eating Well Top 10 Pot luck Recipes

Sesame Chicken Cucumber Noodle Salad Makes: 12 servings, about 1 1/3 cups each Active time: 45 minutes Total: 45 minutes To make ahead: Cover and refrigerate the salad for up to 1 day or prepare the dressing (Step 2), cover and refrigerate for up to 5 days; thin with a little water as needed. Heart Health Diabetes Weight Loss Gluten Free This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. (Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm; Kyle Books, 2010.) 8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried 1 cup creamy peanut butter 3/4 cup rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons Shaoxing wine or dry sherry 1 cup thinly sliced scallions 1/4 cup chopped fresh cilantro (optional) 2 tablespoons naturally brewed reduced-sodium soy sauce 1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Tip) 2 heads baby romaine or 1 head regular romaine lettuce 1 1/2 pounds cooked boneless, skinless chicken breasts, sliced crosswise into 1/4-inch slices and chilled 2 medium red bell peppers, cut into 1/4-inch dice 1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices Salt to taste Freshly ground pepper to taste Toasted sesame seeds for garnish 1. Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package di - rections). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside. 2. Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend. 3. If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2

inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups. 4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired. 5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds. Per serving: 242 calories; 11 g fat (2 g sat, 5 g mono); 34 mg cholesterol; 17 g carbohy - drate; 0 g added sugars; 18 g protein; 3 g fiber; 312 mg sodium; 386 mg potassium. Nutrition bonus: Vitamin A (69% daily value), Vitamin C (48% dv), Folate (19% dv). Carbohydrate Servings: 1 Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 2 fat