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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 672.6 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 11.9 g

View full nutritional breakdown of Light Chinese Chicken Salads calories by ingredient
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Light Chinese Chicken Salads

Submitted by: FORMFITATX

Introduction

UPDATED: Added the ramen and the almonds. Still a low-fat winner. Note that you don't use the ramen seasoning packet, so the sodium count is incorrect. Thanks for all the awesome reviews!

I'm sure no one in China actually eats anything like this, but we thank them for their culinary contribution of the soy-sesame-ginger-chile combo, which makes anything delicious.
UPDATED: Added the ramen and the almonds. Still a low-fat winner. Note that you don't use the ramen seasoning packet, so the sodium count is incorrect. Thanks for all the awesome reviews!

I'm sure no one in China actually eats anything like this, but we thank them for their culinary contribution of the soy-sesame-ginger-chile combo, which makes anything delicious.

Number of Servings: 6

Ingredients

    1 head Napa Cabbage, very thinly sliced
    1 bell pepper, any color, sliced or diced
    1 or 2 carrots, grated or sliced
    3 Tbsp Reduced Sodium soy sauce
    6 Tbsp orange or preferably tangerine juice
    6 Tbsp cider or rice vinegar
    1 Tbsp grated fresh ginger
    1 tsp Sriracha chile paste (aka "rooster sauce")
    1 1/2 tsp toasted sesame oil
    black pepper
    1 package Quorn Tenders
    1 package low fat ramen
    1/4 cup sliced almonds
    Optional: Tangerine segments or canned mandarine organges, drained and rinsed


Directions

Oven = 350F

Crumble the ramen in a 8x8 baking dish and combine with the almonds. Spray with cooking spray, toss, and put in the oven for about 10 minutes or till brown. You can slice veggies while this is happening.

Combine all the veggies and toasted ramen/almonds in a big bowl. Combine the liquids and ginger in another bowl. Heat the Quorn in a large skillet or in the microwave till heated through, then add 1/4 cup of the dressing and toss to coat. Pour the remaining dressing over the veggies and toss to coat, then add the Quorn and orange segments if using and toss again.

Number of Servings: 6

Recipe submitted by SparkPeople user STEPHISVENUS.






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Member Ratings For This Recipe



  • 15 of 15 people found this review helpful
    Quorn tenders are meatless, soyless chick'n tenders: Mycoprotein (78%), rehydrated egg white, dextrose, autolyzed yeast extract. Contains less than 2% or less of salt, pea fiber, natural flavors from non-meat sources, citric acid, calcium lactate, etc, etc. Made from natural ingredients.
    - 2/21/10

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  • Incredible!
    5 of 5 people found this review helpful
    Oops! I didn't make this recipe yet, bu in looking at the full nutritional breakdown, it appears that the calories for the ramen noodles and the almonds were not added in (which probably adds a lot). If you make this, be sure to calculate those in separately when tracking your calories. - 2/4/10

    Reply from FORMFITATX (9/20/11)
    Recipe updated 9/20/11


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  • 5 of 5 people found this review helpful
    I like this salad except I added grilled chicken breast and it was great! - 8/14/09

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  • Incredible!
    4 of 5 people found this review helpful
    its so easy to make and everybody will eat it - 4/10/09

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  • Incredible!
    3 of 3 people found this review helpful
    Very good. I made this for a friend's retirement party, and she just loved it. If you have a problem with Rooster sauce, substitute Louisiana Hot Sauce; just as tasty, and veggie all the way. - 9/17/09

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  • 3 of 4 people found this review helpful
    This was really yummy but just to let you know, this isn't completely vegetarian if you add the chili paste. The kind I found (red chili paste) had all kinds of seafood in it and I didn't realize it until it was too late! =( - 6/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    Very,very good. Easy to prepare,can be made ahead of time by at least 2 hours,( makes it even better ) makes large servings and the calory count is great. - 1/11/10

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  • 1 of 1 people found this review helpful
    when you say low fat ramen.. are you meaning ramen noodles?

    Thanks, want to try this! - 1/8/10

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  • Incredible!
    1 of 1 people found this review helpful
    COULD EAT THIS EVERY DAY UNBELIEVABLE - 1/1/10

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  • 1 of 1 people found this review helpful
    Just when I was getting tired of chicken...wow - 8/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    wonderful and easy recipe, and yes, it is vegitarian, but not completely VEGAN if your chili paste (rooster sauce) happens to be made from seafood. but it sure doesn't take away from this recipe's 5 star rating :-) - 8/1/09

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  • 1 of 1 people found this review helpful
    AWSOME CHIKEN SALD - 7/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    Love the spiciness in this! - 6/24/09

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  • Had to google Quorn. Never heard of it. Probably would just use chicken. - 4/28/13

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  • only two points per serving - 6/19/11

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  • very tasty - 4/12/11

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  • Yes, having it for dinner tonight. - 2/22/11

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  • This sounds delicious........... One I will be trying soon.. - 6/17/10

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  • Where can you find low fat ramen these days? I havent seen it in years. - 6/12/10

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  • super yummy, used chicken instead. We loved it. Will definiatly make it again. - 4/14/10

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  • Sounds very good but a lot of work. Signed the lazy cook - 4/9/10

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  • what is the serving size for this recipe...1 cup? - 3/31/10

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  • Sounds good. May try with a few substitutions...maybe tempeh for the chicken, and regular cabbage as I don't have Napa at the moment. - 3/24/10

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  • Looks GREAT, going to try this weekend - 3/18/10

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  • i'm super-excited to try this, but has anyone recalculated with the ramen, almonds and real chicken? - 3/13/10

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