Crunchy Asian Chicken Salad

Name: Crunchy Asian Chicken Salad Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Wontons and Dressing:; 24 small wonton wrappers; 1/2 C rice vinegar; 3 Tbsp low fat Jiff creamy peanut butter; 3 Tbsp low sodium soy sauce; 2 Tbsp canola oil; 2 tsp toasted sesame oil; 2 Tbsp sugar; 2 tsp grated fresh gingerroot; 2 garlic cloves grated; 1/4 tsp ground pepper; Salad:; 3 C EACH - shredded napa cabbage red cabbage and romaine lettuce; 4 green onions with tops thinly sliced; 1/2 tsp canola oil; 18 oz boneless skinless chicken breasts; 1/4 tsp ground pepper; 1/8 tsp salt; 3 medium oranges segmented

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 6

Ingredients

Wontons and Dressing:24 small wonton wrappers1/2 C rice vinegar3 Tbsp low fat Jiff creamy peanut butter3 Tbsp low sodium soy sauce2 Tbsp canola oil2 tsp toasted sesame oil2 Tbsp sugar2 tsp grated fresh gingerroot2 garlic cloves, grated1/4 tsp ground pepperSalad:3 C EACH - shredded napa cabbage, red cabbage, and romaine lettuce4 green onions with tops, thinly sliced1/2 tsp canola oil18 oz boneless, skinless chicken breasts1/4 tsp ground pepper1/8 tsp salt3 medium oranges, segmented

Directions

1. Preheat oven to 400F. Stack wonton wrappers and cut into eight strips. Lightly spray strips with nonstick cooking spray; toss to coat. Distribute evenly over baking stone or non-stick cookie sheet; bake 10-14 min. Remove and cool completely.
2. Meanwhile, for dressing, combine vinegar, peanut butter, soy sauce, oils, sugar, ginger, garlic and pepper in small bowl; which until smooth. Set aside. For salad, in large bowl, combine cabbages, lettuce and green onions; toss to combine and set aside.
3. Heat 1/2 tsp canola oil in skillet over medium heat 1-2 minutes. Cut Chicken crosswise into 1/2" slices. Season chicken with pepper and salt; cook 2-4 min until golden brown, striring occasionally. Remove chicken from skillet to mixing bowl and toss with 1/4 cup of the dressing.
4. Pour remaing dressing over cabbage mixture; toss gently to coat. Transfer cabbage mixture to serving bowl, leaving excess dressing in original bowl; top with chicken, wonton strips and orange segments.

Serving Size: 6 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NANASECORD.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 317.8
Total Fat: 12.6 g
Cholesterol: 16.6 mg
Sodium: 569.6 mg
Total Carbs: 40.0 g
Dietary Fiber: 4.0 g
Protein: 13.6 g

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