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Chinese Chicken Salad

  • 4servings
  • 34minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E
MineralsCopper, Fluorine, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons low-sodium soy sauce, divided

  2. 2 teaspoons toasted sesame oil, divided

  3. 1 pound skinless, boneless chicken breasts

  4. 1/2 head napa cabbage, thinly shredded (about 6 cups)

  5. 1/4 head red cabbage, shredded (about 2 cups)

  6. 1 large carrot, shredded (about 2 cups)

  7. 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)

  8. 1 (8-ounce) can sliced water chestnuts

  9. 1 (11-ounce) can Mandarin oranges in water, drained

  10. 1/3 cup rice wine vinegar

  11. 1 teaspoon minced garlic

  12. 1 teaspoon minced ginger

  13. 2 tablespoons canola oil

  14. 2 tablespoons brown sugar

  15. 1 1/2 teaspoons chili-garlic sauce or chili sauce

  16. 1/4 cup sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

  3. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

  4. Serves: 4 Calories:415 Total Fat: 14 grams Saturated Fat: 1.5 grams Protein:32 grams Total carbohydrates: 41 grams Sugar: 25 grams Fiber: 9 grams Cholesterol: 66 milligrams Sodium: 930 milligrams

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