Shredded Chinese chicken salad
uncooked boneless skinless chicken breast(s)
1 medium clove(s), minced
1 medium, chopped
1 Tbsp, chopped
2 Tbsp, rice
low sodium soy sauce
1½ tsp, or light soy sauce
4 cup(s), or Napa Cabbage, shredded
3 medium, thinly sliced
1 medium, cut in half lengthwise and thinly sliced
uncooked bean sprouts
1 cup(s), blanched in boiling water for 30 seconds, refreshed in cold water, and drained
4 medium, thinly sliced
canned water chestnut(s)
6 oz, sliced and drained
- 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.
- To make vinaigrette, combine garlic through to soy sauce in a blender. Slowly add sesame and canola oils in a steady stream.
- Combine vegetables and chicken with vinaigrette and serve immediately.