Chinese Chicken Salad

By John Crowley

Ingredients
  • 4 cups spring salad mix

  • 1 cup shredded Napa cabbage

  • 1 small red pepper, cut in thin strips

  • 1 small yellow pepper, cut in thin strips

  • 2 ounces fresh snow peas, trimmed and cut in half on diagonal

  • ½ cup sliced green onions

  • 2 cups thin strips or shredded cooked chicken breast (about 1 pound)

  • 3 tablespoons natural rice wine vinegar

  • 1 ½ tablespoons Splenda Granular (or 2 Splenda packets)

  • 1 tablespoon light soy sauce

  • ½ teaspoon fresh grated ginger

  • 2 tablespoons canola oil

  • 1 ½ tablespoons sesame oil

  • Freshly ground pepper

  • ½ cup crispy rice noodles (or sliced almonds*)

Directions
  1. In a large bowl, toss together the salad mix, cabbage, peppers, snow peas, and green onions. Add chicken to bowl. Set aside.

  2. Whisk together remaining ingredients except rice noodles and pour into bowl. Toss lightly and portion onto 4 plates. Top each salad with 2 tablespoons noodles (or nuts).


Nutritional Facts

Servings
6
Calories 320
Fat 15 grams (2 saturated)
Carbohydrate 13g
Fiber 3g
Protein 33g
Sodium 390mg
Diabetic Exchanges
4 Lean Meat
1 Vegetable
½ Carbohydrate
1 Fat

salads poultry chicken cabbage peppers chinese

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