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Crunchy Asian Chicken Salad



Crunchy Asian Chicken Salad
Crispy baked wonton strips, a mixture of cabbages and a delicious peanut-soy dressing make this healthy salad surpass restaurant salads.
Ingredients:
Wontons & Dressing
24   wonton wrappers
1/2   cup (125 mL) rice vinegar
3   tbsp (45 mL) unsalted creamy peanut butter
3   tbsp (45 mL) reduced-sodium soy sauce
2   tbsp (30 mL) canola oil
2   tsp (10 mL) toasted sesame oil
2   tbsp (30 mL) sugar
2   tsp (10 mL) grated fresh gingerroot
2   garlic cloves, pressed
1/4   tsp (1 mL) coarsely ground black pepper
Salad
3   cups (750 mL) each shredded Napa cabbage, red cabbage and Romaine lettuce
4   green onions with tops, thinly sliced
1/2   tsp (2 mL) canola oil
18   oz (540 g) boneless, skinless chicken breasts
1/4   tsp (1 mL) coarsely ground black pepper
1/8   tsp (0.5 mL) salt
3   medium navel oranges, segmented (see Cook's Tip)
Directions:
  1. Preheat oven to 400°F (200°C). Stack wonton wrappers and cut into eight strips with Chef's Knife. Lightly spray strips with nonstick cooking spray; toss to coat. Distribute evenly over Large Round Stone with Handles; bake 10-14 minutes or until golden brown. Remove baking stone from oven to Stackable Cooling Rack; cool completely.
  2. Meanwhile, for dressing, combine vinegar, peanut butter, soy sauce, oils, sugar, ginger, pressed garlic and black pepper in Small Batter Bowl; whisk with Stainless Mini Whisk until smooth. Set aside. For salad, in Stainless (6-qt./6-L) Mixing Bowl, combine cabbages, lettuce and green onions; toss to combine and set aside.
  3. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Cut chicken crosswise into 1/2-in. (1-cm) slices. Season chicken with black pepper and salt; cook 2-4 minutes or until golden brown, stirring occasionally. Remove chicken from Skillet to Stainless (2-qt./2-L) Mixing Bowl; toss with 1/4 cup (50 mL) of the dressing.
  4. Pour remaining dressing over cabbage mixture; toss gently to coat. Transfer cabbage mixture to Large Bamboo Square Bowl, leaving excess dressing in mixing bowl; top with chicken, wonton strips and orange segments.

Yield: 6 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 55 mg, Carbohydrate 35 g, Protein 24 g, Sodium 500 mg, Fiber 4 g

U.S. Diabetic Exchanges Per Serving: 1 starch, 1 fruit, 1 vegetable, 3 low-fat meat (2 carb)

Cook's Tips: To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.