Shredded Chinese Chicken Salad
- Total Time
- 0:25
- Prep
- 0:25
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Easy
Pressed for time? Replace the vinaigrette in this recipe with 1/2 cup of store-bought Oriental-style vinaigrette.
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uncooked boneless skinless chicken breast(s)1 pound(s)
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garlic clove(s)1 clove(s), medium, minced
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uncooked shallot(s)1 medium, chopped
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ginger root1 Tbsp, chopped
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Dijon mustard1 ½ tsp
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honey1 tsp
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vinegar2 Tbsp, rice
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low sodium soy sauce1 ½ tsp, or light soy sauce
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sesame oil½ tsp
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canola oil¼ cup(s)
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iceberg lettuce4 cup(s), or Napa Cabbage, shredded
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uncooked scallion(s)3 medium, thinly sliced
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cucumber(s)1 medium, cut in half lengthwise and thinly sliced
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uncooked bean sprouts1 cup(s)
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snow peas1 cup(s), blanched in boiling water for 30 seconds, refreshed in cold water, and drained
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uncooked carrot(s)4 medium, thinly sliced
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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.