Chinese Chicken Salad

Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Chinese Chicken Salad at home. Watching your figure? This dairy free recipe has 231 calories, 19g of protein, and 8g of fat per serving. This recipe serves 4. For $1.3 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 55 minutes. It works well as a main course. 1320 people were glad they tried this recipe. Head to the store and pick up green onion, garlic, chow mein noodles, and a few other things to make it today. It is brought to you by Damn Delicious. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is spectacular. Similar recipes include No Guilt Chinese Chicken Salad – this salad is light, healthy, and full of flavor, Chinese Chicken Salad, and Chinese Chicken Salad.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside. In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally. Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine. Serve immediately, topped with chow mein noodles and almonds, if desired.

 

Step by step:

1. Preheat oven to 350 degrees F. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside. In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.

2. Add chicken and marinade to a baking dish.

3. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes.

4. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken.

5. Pour sesame vinaigrette on top of the salad and gently toss to combine.

6. Serve immediately, topped with chow mein noodles and almonds, if desired.

Nutrition Information:

covered percent of daily need

 

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