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.
Course Main Course, Salad
Cuisine Asian
Servings 6 servings
Calories 1299.02 kcal
- 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
Preheat oven to 350 degrees.
Crumble the ramen in an 8x8 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.
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