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    Chinese Chicken Salad


    Source of Recipe


    Suzie

    List of Ingredients




    Chinese Chicken Salad

    Servings | 4
    Preparation Time | 25 min
    Cooking Time | 0 min
    Level of Difficulty | Easy

    Pressed for time? Replace the vinaigrette in this recipe with ½ cup of store-bought Oriental-style vinaigrette.

    Ingredients
    1 pound uncooked boneless, skinless chicken breast
    1 medium garlic clove(s), minced
    1 medium shallot(s), chopped
    1 Tbsp ginger root, chopped
    1 ½ tsp Dijon mustard
    1 tsp honey
    2 Tbsp vinegar, rice
    1 ½ tsp low-sodium soy sauce, or light soy sauce
    ½ tsp sesame oil
    ¼ cup canola oil
    4 cup Iceberg lettuce, or Napa Cabbage, shredded
    3 medium scallion(s), thinly sliced
    1 medium cucumber(s), cut in half lengthwise and thinly sliced
    1 cup bean sprouts
    1 cup snow peas, blanched in boiling water for 30 seconds, refreshed in cold water, and drained
    4 medium carrot(s), thinly sliced
    6 oz canned water chestnuts, sliced and drained


    Recipe



    Instructions
    Coat a large nonstick pan with cooking spray. Over medium-high heat, cook chicken, 4 to 5 minutes per side. Let cool slightly. Shred into small pieces and refrigerate until chilled.

    To make vinaigrette, combine garlic through to soy sauce in a blender. Slowly add sesame and canola oils in a steady stream.

    Combine vegetables and chicken with vinaigrette and serve immediately

 

 

 


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