Put this main dish chicken salad on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.
2 tablespoons seasoned rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon honey
6 cups gourmet salad greens
2 cups chopped cooked chicken
1 cup matchstick-cut carrots
1 cup snow peas, trimmed and cut lengthwise into thin strips
2 tablespoons sliced almonds, toasted
How to Make It
Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.
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Used rotisserie chicken with additional Napa cabbage, & red pepper, cucumber, and scallion strips, Topped with mandarin oranges, almonds, and sunflower seeds. Also used grated ginger vs. bottled in dressing. Salad is great as shown, but the additions added a bit more, especially the mandarin oranges which I highly recommend.
We took this to our son's birthday dinner and it was a HUGE hit. We did not add the chicken but doubled the almonds since it was supposed to be a side dish. We used 2 cups Napa cabbage and 4 cups romaine but it could have easily been half and half cabbage/romaine and been even tastier. We also used fresh ginger. The dressing is light yet flavorful. We did boil our snow peas for one minute to bring out their green color and also make them a little more tender before we sliced them. We will definitely make this on a regular basis as it was not too difficult.
I don't get some of the lackluster reviews. My bf and I both thought this was terrific. I added some scallions. The dressing is awesome. Reminds me of a chinese chicken salad you get out at a restaurant, only this has way less fat and calories. Very flavorful! Will definitely be making it again...excellent on a weeknight.
Versatile recipe with ability to improvise. I added some diced scallions, 1/4 cup of chopped cilantro, 1/2 cup of sliced cabbage, and about 1/4 cup of diced celery. Rather than snow peas, I added about 8 brocolli flowerettes.
For the dressing, I added one minced garlic clove, and used regular sesame oil (rather than the "dark" as called for), and minced a fresh piece of ginger (rather than using "bottled" fresh ginger as called for).
The next time I make this recipe, however, I will double the dressing amounts, put half of it aside to drizzle over the salad after it is assembled. I tend to make a larger quantity salad than the recipe called for since it is a one-meal dish by itself.
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