Chicken Salad with Amazing Ginger Soy Dressing

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 8

Ingredients

� 2 tsp dark sesame oil� 1 Tbsp minced peeled fresh ginger� � tsp crushed red pepper� 1Tbsp oyster sauce� 1 Tbsp low sodium (light) tamari soy sauce� 4 chicken breasts� 2 cups low sodium chicken broth� 4 cups shredded cabbage� 1 cup sliced mushrooms� 1/2 cup water chestnuts, sliced and drained� 1 cup grated carrots� 2 tablespoons chopped fresh herbs (cilantro, basil, mint)� 1/2 English cucumber, thinly sliced� 3 scallions, sliced thinly on angle� 1/2 cup julienned sweet red bell pepper

Directions

1. Heat sesame oil in a small sauce pan over medium low heat. Add ginger, saut� 2 minutes. Add garlic, red pepper flakes, cook 1 more minute. Stir in oyster sauce, tamari, sugar, salt. Remove from heat; cool.
2. Heat a large pan and add broth. Bring to boil and add chicken breasts. Poach until no longer pink and cooked thoroughly. Remove chicken from pan, discard broth. Let chicken cool slightly, then shred with fork
3. In a large bowl, combine cabbage, mushrooms, water chestnuts, carrots, herbs, cucumber, scallions and peppers. Drizzle with dressing. Mix well. Add chicken and toss until completely coated with dressing.

Serving Size: Makes 8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOUNTROYALMOM.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving