Asian Sesame Chicken Salad

Chicken breasts tour the East in this crunchy salad.

  • 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.)
  • 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.
  • 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.
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