Asian Sesame Chicken Salad

Chicken breasts tour the East in this crunchy salad.

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  • prep time 30 min
  • total time
  • ingredients 12
  • servings 6
 

Ingredients

2
teaspoons sesame seed
1
tablespoon oil
1
medium green bell pepper, cut into bite-sized strips
1
small red bell pepper, cut into bite-sized strips
1 1/2
lb. boneless skinless chicken breast halves, cut into 3/4-inch pieces
1/4
cup rice vinegar
2
tablespoons sugar
1
tablespoon soy sauce
1
teaspoon grated gingerroot
1/4
teaspoon Asian sesame oil
5
cups thinly sliced Chinese (napa) cabbage
1
cup halved fresh snow pea pods (about 4 oz.)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook sesame seed in large nonstick skillet or wok over medium-high heat for 3 to 4 minutes or until light golden brown, stirring occasionally. Remove seed from skillet; set aside.
  • 2 Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender. Remove peppers from skillet; set aside.
  • 3 Add chicken pieces to same skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, sugar, soy sauce, gingerroot and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat.
  • 4 In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seed; toss gently to coat.
  • 1 Cook sesame seed in large nonstick skillet or wok over medium-high heat for 3 to 4 minutes or until light golden brown, stirring occasionally. Remove seed from skillet; set aside.
  • 2 Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender. Remove peppers from skillet; set aside.
  • 3 Add chicken pieces to same skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, sugar, soy sauce, gingerroot and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat.
  • 4 In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seed; toss gently to coat.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
190
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
65mg
65%;
Sodium
270mg
270%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
80%;
Calcium
8%;
Iron
10%;
Exchanges:
1/2 Starch; 1 Vegetable; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.