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Chinese Chicken Salad with Sesame Ginger Dressing

“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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

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.
Nutrition Facts
2 cups: 248 calories, 9g fat (1g saturated fat), 40mg cholesterol, 1030mg sodium, 18g carbohydrate (6g sugars, 6g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 fat, 1/2 starch.

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