Photo of Shredded Chinese Chicken Salad by WW

Shredded Chinese Chicken Salad

6
5
5
Smartpoints value per serving
Total Time
25 min
Prep
25 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(s)

1 pound(s)

garlic clove(s)

1 medium clove(s), minced

uncooked shallot(s)

1 medium, chopped

ginger root

1 Tbsp, chopped

Dijon mustard

1½ tsp

honey

1 tsp

vinegar

2 Tbsp, rice

low sodium soy sauce

1½ tsp, or light soy sauce

sesame oil

½ tsp

canola oil

¼ cup(s)

iceberg lettuce

4 cup(s), or Napa Cabbage, shredded

uncooked scallion(s)

3 medium, thinly sliced

cucumber(s)

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

uncooked carrot(s)

4 medium, thinly sliced

canned water chestnut(s)

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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