Chinese Chicken Salad
serves 4

Chinese Chicken Salad
Excellent salad for a summer meal. This light yet satisfying salad is even better when using fresh from the garden vegetables if you have them.
1-pound boneless skinless chicken breast
1/2 teaspoon minced fresh ginger 1 cup low sodium chicken broth 6 cups shredded or finely sliced napa cabbage 1 cup shredded carrots 1 cup snow peas cut in half 1/4 cup sliced green onions |
1/2 cup rice vinegar
3 tablespoons low sodium soy sauce 1-1/2 teaspoons minced fresh ginger 2 teaspoons sugar 1/2 cup peanuts |
- Bring chicken broth and ginger to a simmer in a medium skillet. Add chicken breast, cover and simmer for 10-15 minutes or until done.
- Remove chicken and using 2 forks, shred the chicken into pieces. Place into large salad bowl.
- Add napa cabbage, carrots, snow peas and green onions.
- In a small bowl, combine rice vinegar, soy sauce, fresh ginger and sugar.
- Thoroughly mix the dressing and the salad together, cover and refrigerate at least 1 hour before serving.
- Mix in the peanuts just before serving.
Calories 192, Fat 9.7g, Cholesterol 10.3mg, Sodium 613.7mg
Carbohydrates 17.1g, Fiber 2.9g, Sugars 6.8g, Protein 12.7g
Carbohydrates 17.1g, Fiber 2.9g, Sugars 6.8g, Protein 12.7g