Shredded Chinese chicken salad
5
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This Chinese-inspired veggie-filled salad is ready in only 25 minutes and heavy on the crunch! Lettuce, carrots, snow peas, and water chestnuts are just a few of the fresh ingredients, all dressed with a quick and easy soy sauce, ginger and honey dressing. Serve this for a fabulous lunch or hearty dinner salad. Want to take it to work? Pack your dressing on the bottom of the container and shake your salad when you are ready to eat. This salad is also wonderful with roasted or grilled slices of pork tenderloin or flank steak.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s)
Garlic
1 clove(s), minced
Shallot
1 medium, chopped
Fresh ginger
1 Tbsp, chopped
Dijon mustard
1½ tsp
Honey
1 tsp
Vinegar
2 Tbsp, rice
Less sodium soy sauce
1½ tsp, or light soy sauce
Sesame oil
½ tsp
Canola oil
¼ cup(s)
Iceberg lettuce
4 cup(s), chopped, or Napa Cabbage, shredded
Scallions
3 medium, thinly sliced
Cucumber
1 medium, cut in half lengthwise and thinly sliced
Uncooked bean sprouts
1 cup(s)
Snow peas
1 cup(s), whole, blanched in boiling water for 30 seconds, refreshed in cold water, and drained
Carrots
4 medium, thinly sliced
Canned water chestnuts
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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