Sunday, September 29, 2013

Chinese Chicken Salad Remix

Chinese Chicken Salad
(Low Fat)

Determined to make our meals as healthy as possible, I did a little Chinese Chicken Salad remix!  It is super easy and quick to make.  I baked the chicken breast while I was making the rest of the salad. Loved it!!  Eat your veggies, they are great for you and you'll feel great while still enjoying full flavor!  Biggest tip I have found to eating healthy is using my kitchen scale.  I love mine!!

Chinese Chicken Salad Remix 
The Chef In My Head
Less than 400 calories per serving
Serves 4


4 T. low-sodium soy sauce, divided
2 tsp toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 8-oz can sliced water chestnuts, chopped
1 11-oz can Mandarin oranges in water, drained
1/2 apple cider vinegar or rice wine vinegar
1 tsp minced garlic
1 tsp minced ginger
1 packet Stevia sugar substitute
1-1/2 tsp Sriracha sauce
1/4 C sliced almonds, toasted


Preheat oven to 350 degrees F.

Combine 1 tsp soy sauce and 1/2 tsp sesame oil and brush onto chicken breasts. Bake until juices run clear, about 15 minutes.  Remove from oven, cool completely, and cut into 1/4-inch slices.

Meanwhile, in a large bowl, combine Napa cabbage, red cabbage, scallions, water chestnuts, and Mandarin oranges.  In a separate bowl (or your Vitamix), whisk together remaining 3 T. soy sauce, vinegar, garlic, ginger, remaining 1 tsp oil, Stevia and Sriracha sauce.  

Add cooled chicken to bowl.  Pour dressing over salad and toss to combine.  Divide among bowls and top each serving with 2 tsp toasted almonds.


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1 comment:

I'm so glad you stopped by and I can't wait to read your comments. I will stop by your blog shortly!