- 1/4 cup canola oil
- 1/4 cup fresh lime juice
- 3 tablespoons dark sesame oil
- 2 tablespoons creamy peanut butter
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 2 green onions, cut into 2-inch pieces
- 1 garlic clove, peeled
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1/4 cup finely chopped green onions (about 2 onions)
- Cooking spray
- 6 wonton wrappers
- 1/4 teaspoon kosher salt
- Remaining ingredients:
- 2 cups thinly sliced napa (Chinese) cabbage
- 1 cup thinly sliced red cabbage
- 2 cups thinly sliced romaine lettuce
- 1 cup matchstick-cut carrots
- 1/2 cup coarsely chopped whole natural almonds, toasted
- 1/3 cup thinly sliced green onions (about 3 onions)
- calories 381
- caloriesfromfat 0.0 %
- fat 26 g
- satfat 2.7 g
- monofat 12.8 g
- polyfat 7.4 g
- protein 19 g
- carbohydrate 20.3 g
- fiber 4 g
- cholesterol 34 mg
- iron 1.9 mg
- sodium 450 mg
- calcium 101 mg
How to Make It
To prepare dressing, place first 8 ingredients in a blender; process until smooth. Cover and chill up to 3 days.
Preheat oven to 350°.
To prepare chicken, sprinkle with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken. Place in an 11 x 7inch baking dish coated with cooking spray. Bake at 350° for 26 to 28 minutes or until chicken is done. Cool slightly, and cut crosswise into 1/4-inch slices.
To prepare chips, stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)
Place chicken, cabbages, and remaining ingredients in a large bowl. Drizzle with dressing; toss gently. Divide salad evenly among 6 plates. Serve with chips.
Tips: For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you're in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you'd like to make this salad completely gluten free, simply omit the wonton chips
Kids Can Help: Kids can help measure out the ingredients for the dressing,chicken, and salad. Then they can put it all in a bowl, and toss the salad, too.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.