Recipes

Light Chinese “Chicken” Salad

When you’re in the mood for healthy Asian fare, this tempting chicken salad does the trick. Loaded with great-tasting ingredients, your diners are sure to flock to the table.
Print Recipe

Course Main Course, Salad
Cuisine Asian

Servings 6 servings
Calories 1299.02 kcal

Ingredients

  

  • 1 head Napa Cabbage, very thinly sliced
  • 1 bell pepper, any color, sliced or diced
  • 2 carrots, grated or sliced
  • 3 tablespoon(s) reduced sodium soy sauce
  • 3 floz orange or tangerine juice
  • 6 tablespoon(s) cider or rice vinegar
  • 1 teaspoon(s) Sriracha chile paste (aka “rooster sauce”)
  • 1 1/2 teaspoon(s) toasted sesame oil
  • 1 dash(es) black pepper
  • 3 chicken breast, sliced and cooked or 1 package Quorn Tenders
  • 1 package low-fat ramen
  • 1/4 cup(s) sliced almonds

Instructions

 

  • Preheat oven to 350 degrees.
  • Crumble the ramen in an 8×8 baking dish and combine with the almonds.
  • Spray with cooking spray, toss and bake 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.

Nutrition

Calories: 1299.02kcalCarbohydrates: 146.04gProtein: 85.21gFat: 46.52gSaturated Fat: 12.18gCholesterol: 156.16mgSodium: 3313.61mgFiber: 41.74gSugar: 64.26g

Keyword Cooking Lite, Healthy Bytes, Healthy Eating, Vegetables
Tried this recipe?Let us know how it was!