Recipe Details

Chinese Chicken Salad

Number of Servings: 8

Serving Size: 1 2/3 cups

You can use leftover chicken or store-bought, precooked chicken in this main-dish salad. To make this a gluten-free recipe, use gluten-free soy sauce or pure tamari. Also, try pears, mandarin oranges, or whatever fresh fruit you like, as long as the numbers still work for you.

Name: Amount:
peanut oil 1 Tbsp
garlic cloves, minced 4
dry-roasted, unsalted peanuts 0.33 cup
light soy sauce 2 Tbsp
white vinegar 2 Tbsp
sugar 3 Tbsp
canola oil 3.50 Tbsp
head Napa or Chinese cabbage, washed and cut into bite-sized pieces 1
cooked chunked boneless, skinless chicken breast (12 oz) 2 cups
carrot, shredded 1 small
1:

In a medium saucepan, heat the peanut oil over medium heat. Add the garlic and peanuts and sauté for 3 to 5 minutes, until the garlic is lightly toasted.

2:

Reduce the heat to medium-low and add the soy sauce, vinegar, sugar, and canola oil. Cook for 2 minutes until heated through.

3:

In a large bowl, combine the cabbage, chicken, and carrot. Pour the warm dressing over the cabbage mixture; toss until well coated. Serve immediately.

4:

Trim any visible fat from 1 lb boneless, skinless chicken breast and place the chicken in a saucepan. Add enough water to cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, or until no pink remains in the chicken. Remove the chicken from the water and let cool. Cut into bite-sized chunks, cover, and chill until ready to use.

Nutritional Information (per serving)
Calories 211
Calories from Fat 111
Total Fat 2g
Saturated Fat 1g
Cholesterol 36mg
Sodium 187mg
Potassium n/a
Carbohydrates 10g
Dietary Fiber 2g
Sugars 7g
Protein 16g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Carbohydrate 1 Vegetable 2 Lean meat 1 Fat