Photo of Sesame-Ginger Chinese Chicken Salad by WW

Sesame-Ginger Chinese Chicken Salad

6
4
4
Smartpoints value per serving
Total Time
53 min
Prep
30 min
Cook
8 min
Serves
6
Difficulty
Easy
A seemingly rich but low-fat dressing makes this protein- and fiber-packed salad something special. You get two cups per serving.

Ingredients

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into strips or use tenders

low sodium soy sauce

3 Tbsp

rice wine vinegar

2 Tbsp

sesame oil

1 tsp, Sesame Ginger Dressing

rice wine vinegar

2 Tbsp

honey

2 Tbsp

sesame oil

4 tsp

olive oil

1 Tbsp

water

1 Tbsp, warm

minced ginger

1 Tbsp

low sodium soy sauce

1 Tbsp

minced garlic

2 tsp

Sriracha hot sauce

1 tsp, or to tasteVeggies and Garnish

shredded uncooked napa cabbage

4 cup(s)

shredded red cabbage

2 cup(s)

shredded carrot(s)

2 cup(s)

sweet red pepper(s)

1 medium, thinly sliced

edamame (shelled)

1 cup(s)

uncooked scallion(s)

2 Tbsp, chopped

cilantro

2 Tbsp, chopped

sesame seeds

1 Tbsp, toasted

Instructions

  1. In a glass bowl, combine chicken, soy sauce, vinegar and sesame oil; toss to combine, cover and marinate at least 15 minutes or up to overnight.
  2. In another bowl, whisk together dressing ingredients; set aside (and refrigerate if not using soon).
  3. When ready to cook chicken, off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken, turning once, until cooked through, about 3 to 4 minutes per side.
  4. In a serving bowl, combine both types cabbage, carrots, red pepper and edamame; top with chicken. Drizzle salad with dressing and toss to coat; garnish with scallions, cilantro and sesame seeds. Yields about 2 cups salad per serving.

Notes

To speed prep time, you can substitute 12 ounces of precooked chicken breast (could affect SmartPoints value). The dressing can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whisk before serving.

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