Chinese Chicken Salad With Rice Vinegar Dressing

Recreate a favorite salad featured in Chinese restaurants. Use mild rice vinegar for authentic flavor.

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  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4
 

Ingredients

Dressing

3
tablespoons sugar
1
teaspoon ginger
1/8
teaspoon crushed red pepper flakes
1/2
cup rice vinegar
4
teaspoons soy sauce

Salad

3
boneless skinless chicken breast halves
3
tablespoons water
1/2
small head Chinese (napa) cabbage, shredded (4 cups)
1
medium carrot, shredded
2
tablespoons sliced green onions
1/4
cup chow mein noodles, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all dressing ingredients; blend well. Place chicken breast halves in medium nonstick skillet. Drizzle 3 tablespoons dressing over chicken. Let stand at room temperature for 10 minutes.
  • 2 Add 3 tablespoons water. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken is no longer pink. Drain; cool slightly. Shred or chop chicken.
  • 3 In large bowl, combine chicken, cabbage, carrot and onions. Add remaining dressing; toss to coat. Top with chow mein noodles.
  • 1 In small bowl, combine all dressing ingredients; blend well. Place chicken breast halves in medium nonstick skillet. Drizzle 3 tablespoons dressing over chicken. Let stand at room temperature for 10 minutes.
  • 2 Add 3 tablespoons water. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken is no longer pink. Drain; cool slightly. Shred or chop chicken.
  • 3 In large bowl, combine chicken, cabbage, carrot and onions. Add remaining dressing; toss to coat. Top with chow mein noodles.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
180
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
55mg
55%;
Sodium
460mg
460%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
11g
11%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
140%;
Vitamin C
60%;
Calcium
10%;
Iron
10%;
Exchanges:
3 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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