Crunchy Asian Chicken Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Crunchy Asian Chicken Salad calories by ingredient
Introduction
US Diabetic Exchanges per Serving: 1 starch, 1 fruit, 1 vegetable, 3 low-fat meat (2 carb) US Diabetic Exchanges per Serving: 1 starch, 1 fruit, 1 vegetable, 3 low-fat meat (2 carb)Number of Servings: 6
Ingredients
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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
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.
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.