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Photo of Chinese Chicken Salad by WW

Chinese Chicken Salad

5
Points® value
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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