Chinese Chicken Salad
5
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Pressed for time? Replace the vinaigrette in this recipe with 1/2 cup of store-bought Oriental-style vinaigrette.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s)
Garlic
1 clove(s), large, minced
Shallots
1 medium, chopped
Dijon mustard
1½ tsp(s)
Honey
1 tsp(s)
Vinegar
2 tbsp(s), rice
Soy sauce
1½ tsp(s)
Sesame oil
½ tsp(s)
Canola oil
¼ cup(s)
Iceberg lettuce
4 cup(s), or Napa Cabbage, shredded
Uncooked scallions
3 medium, thinly sliced
Cucumber
1 medium, cut in half lengthwise and thinly sliced
Uncooked bean sprouts
1 cup(s)
Snow peas
1 cup(s), blanched in boiling water for 30 seconds, refreshed in cold water, and drained
Carrots
4 medium, thinly sliced
Ginger root
1 tbsp(s), chopped
Canned water chestnuts
6 oz, sliced and drained
Instructions
1
Coat a large nonstick pan with cooking spray. Over medium-high heat, cook chicken, 4 to 5 minutes per side. Let cool slightly. Shred into small pieces and refrigerate until chilled.
2
To make vinaigrette, combine garlic through to soy sauce in a blender. Slowly add sesame and canola oils in a steady stream.
3
Combine vegetables and chicken with vinaigrette and serve immediately.
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