Asian Chicken Salad

recipe
A store-bought sesame-ginger marinade saves time by serving as the dressing in this crunchy main-dish salad. Toast the noodles the same way you would toast nuts: Bake at 350° for 5 minutes or until lightly browned.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 5 Minutes
Other: 2 Hours

Nutritional Information

Calories 182
Caloriesfromfat 26 %
Fat 5.2 g
Satfat 1.4 g
Protein 13.9 g
Carbohydrate 18.5 g
Fiber 2.3 g
Cholesterol 44 mg
Iron 1 mg
Sodium 865 mg
Calcium 76 mg

Ingredients

5 cups shredded napa (Chinese) cabbage (about 1 large head)
2 cups shredded cooked chicken breast
1 1/2 cups matchstick-cut carrots
1 cup diagonally cut snow peas
1/2 cup diagonally sliced green onions (about 5)
1/4 cup chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/2 cup sesame-ginger 30-minute marinade with mandarin orange juice (such as Lawry's)
1/4 cup uncooked Japanese curly noodles (chucka soba), crumbled and toasted

Preparation

1. Combine first 7 ingredients in a large bowl. Add marinade, tossing to coat. Cover and chill 2 hours. Add toasted curly noodles just before serving.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
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