Shanghai Chicken Salad - Skinny

Ingredients

• 3 cup(s) chicken breasts boneless, skinless
• 8 cup(s) Napa cabbage sliced into strips
• 1 cup(s) red bell pepper thinly sliced
• 1 cup(s) carrots shredded
• 1 cup(s) green onion thinly sliced
• 1/2 cup(s) chow mein noodles
• 1/2 cup(s) Ranch Dressing I use Bolthouse yogurt
• 1/3 cup(s) hoisin sauce
• 1/4 cup(s) rice vinegar seasoned
• 2 tablespoon(s) sesame oil toasted
• 2 tablespoon(s) sugar
• 1 tablespoon(s) crushed ginger in a jar
• 1/2 teaspoon(s) dry mustard
• 1 tablespoon(s) soy sauce reduced-sodium

Preparation

1. 1. Prepare the Shanghai Vinaigrette below and refrigerate.


2. 2. Cut the cooked chicken breasts into bite-size pieces. Transfer chicken to an extra large bowl. Add the cabbage, red pepper, carrots, and scallions. Refrigerate.


3. 3. When ready to serve, toss with enough dressing to coat, about ½ cup. You’ll have leftover dressing. Divide salad among 4 plates. Sprinkle the top of each salad with 2 tablespoons rice noodles.


4. 1. In a medium bowl add all the ingredients and whisk together.


5. 2. Pour into an airtight container and store in the fridge.


6. 3. Shanghai Vinaigrette will keep for up to 1 week in the fridge.


7. Makes 1¼ cups