Chinese Chicken Salad

 

Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier!

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

This is absolutely one of my favorite salad recipes! I have made this many times and tweek this depending on what I have on hand. I usually shred one carrot, add some celery, cucumber, cilantro, bean sprouts, mandarin oranges, and fresh button mushrooms. The fried noodles found in a can are easier than frying your own… or sometimes I add some slivered almonds to add a bit of crunch. Also, instead of using iceberg, I prefer to use romaine/spinach or a spring green mix. The dressing is absolutely delicious but I usually halve the amount of oil used in the recipe to make it healthier; doesn’t make a difference! I’ve made this both with seasoned and unseasoned rice vinegar and I prefer the seasoned one in this recipe. Definitely a keeper!

 

 

Chinese Chicken Salad

Yield :

Serving Size
Servings Per Container 4
Smartpoints : 5

 

Ingredients :

2 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1/3 cup grated carrots
1/4 cup shelled edamame
1 green onion, thinly sliced
1/4 cup chow mein noodles, for serving
1/4 cup sliced almonds, for serving
For the sesame vinaigrette
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce

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Preparation :

Preheat oven to 350 degrees F.
To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a
small bowl; set aside.
In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
Serve immediately, topped with chow mein noodles and almonds, if desired.

Nutritional Info :

Serving Size
Servings Per Container 4
Amount Per Serving
Calories 221.5
Calories from Fat 90.9
Total Fat 10.1g
Saturated Fat 1.4g
Trans Fat 0g
Cholesterol 49.0mg
Sodium 747.2mg
Total Carbohydrate 9.3g
Dietary Fiber 3.3g
Sugars 2.6g
Protein 23.2g
SmartPoints value : 5

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