Chinese Chicken Salad With Rice Vinegar Dressing

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

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

Directions

  1. 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. 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. 3 In large bowl, combine chicken, cabbage, carrot and onions. Add remaining dressing; toss to coat. Top with chow mein noodles.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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