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MAIN: Chinese Chicken Salad




Source of Recipe


awsum34


Recipe Introduction


servings 4
points 8



List of Ingredients




1 pound uncooked boneless, skinless chicken breast(s)
1 medium garlic clove(s), minced
1 medium shallot(s), chopped
1 Tbsp ginger root, chopped
1 1/2 tsp Dijon mustard
1 tsp honey
2 Tbsp vinegar, rice
1 1/2 tsp low-sodium soy sauce, or light soy sauce
1/2 tsp sesame oil
1/4 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


Recipe



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.