Chinese chicken salad
Fat free mayonnaise
Low sodium soy sauce
1 tsp(s), chopped
Cooked skinless boneless chicken breast(s)
1 pound(s), thinly sliced or shredded (about 3 cups)
Uncooked pea pods (snow, sugar snap)
½ cup(s), cut in half lengthwise on a diagonal
Sweet red pepper(s)
½ cup(s), diced
½ cup(s), shredded
¼ cup(s), sliced
4 leaf/leaves, medium
- 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.
- In a large bowl, whisk together mayonnaise, soy sauce and ginger until blended. Add chicken, snow peas, peppers, carrots and scallions; toss to mix and coat.
- Immediately serve salad in lettuce leaves or cover and refrigerate up to 1 day.
- Yields about 1 1/4 cups chicken salad and 1 lettuce leaf per serving.