Light Chinese Chicken Salad
Recipe from
Better Homes and Gardens
Uncooked ramen noodles add a crunchy note to this flavor-packed chicken and vegetable salad.
Servings:
Makes 4 main-dish servings.
Total Time:
25 mins
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Ingredients
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1/4 cupwatersee savings
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3 tablespoonsrice wine vinegar or white wine vinegarsee savings
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1 cupsesame tahinisee savings
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1 tablespoonreduced-sodium soy saucesee savings
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2 teaspoonssugarsee savings
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2 teaspoonsfinely chopped beni shoga (pickled ginger), drained, or 1 teaspoon grated fresh gingersee savings
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1clove garlic, mincedsee savings
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1/8 teaspoonpeppersee savings
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4 cupsshredded Chinese (napa) cabbage or lettucesee savings
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2 cupsshredded cooked chicken or turkeysee savings
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1 cupcarrots cut into julienne stripssee savings
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1 cuppea pods, halved lengthwisesee savings
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1 cupseeded cucumber cut into julienne stripssee savings
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1 cupred sweet pepper cut into julienne stripssee savings
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1/2 cupsliced green onionssee savings
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1 3-ounce packagelow-fat ramen noodlessee savings
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Directions
1.
For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or ginger, garlic, and pepper. Cover and blend or process until smooth. Set aside.
2.
In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions. Remove seasoning mix from ramen noodle package; save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately. Makes 4 main-dish servings.
Make-Ahead Tips
Prepare dressing; cover and chill 24 hours ahead of time. Shake dressing before serving. Cook chicken and shred. Cover and chill up to 24 hours ahead of time.
Nutrition information
Per serving: Calories 329, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 76 mg, Sodium 220 mg, Carbohydrate 28 g, Fiber 3 g, Protein 28 g. Daily Values: Vitamin A 139%, Vitamin C 177%, Calcium 9%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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