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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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