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Chinese Chicken Salad Recipe

Photo by: Taste of Home

“Here’s a main dish that’s a refreshing change of pace for dinner,” writes Linda LaPresle from Glendora, California. “Chock-full of veggies, it’s a treat for the two of us,” she says, “and so easy to multiply for drop-in guests.” TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.

This recipe is:

Healthy

Quick

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2 Servings
Prep/Total Time: 20 min.

Ingredients

1-1/2 cups shredded napa cabbage
3/4 cup canned bean sprouts, rinsed and drained
3/4 cup frozen peas
3/4 cup chopped cucumber
3/4 cup shredded cooked chicken breast
1/3 cup sliced water chestnuts
1 green onion, thinly sliced
1 tablespoon chopped peanuts
3 tablespoons reduced-sodium soy sauce
2 teaspoons sherry or unsweetened apple juice
2 teaspoons sesame oil
3/4 teaspoon ground ginger

Directions

In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon. Yield: 2 servings.

Nutritional Analysis: 2 cups equals 248 calories, 9 g fat (1 g saturated fat), 40 mg cholesterol, 1,030 mg sodium, 18 g carbohydrate, 6 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 vegetable, 1-1/2 fat, 1/2 starch.

Chinese Chicken Salad published in Cooking for 2 Winter 2006, p52