Light Chinese "Chicken" Salad
When you're in the mood for healthy Asian fare, this tempting chicken salad does the trick. Loaded with great-tasting ingredients, your diners are sure to flock to the table.
At a glance
Cuisine:
Main Ingredient:
Course/Dish:
Cooking Lite:
Healthy Eating:
Serves:
6
Ingredients
1 head Napa Cabbage, very thinly sliced
1 bell pepper, any color, sliced or diced
1 or 2 carrots, grated or sliced
3 Tbsp. reduced-sodium soy sauce
6 Tbsp. orange or tangerine juice
6 Tbsp. cider or rice vinegar
1 Tbsp. grated fresh ginger
1 tsp Sriracha chile paste (aka "rooster sauce")
1 1/2 tsp toasted sesame oil
black pepper
1 package Quorn Tenders or 3 chicken breasts, sliced and cooked
1 package low-fat ramen
1/4 cup sliced almonds
Optional: Tangerine segments or canned mandarin oranges, drained and rinsed
Methods/steps
Preheat oven to 350 degrees. Crumble the ramen in an 8x8 baking dish and combine with the almonds. Spray with cooking spray, toss and bake 10 minutes or till brown. You can slice veggies while this is happening. Combine all the veggies and toasted ramen/almonds in a big bowl. Combine the liquids and ginger in another bowl. Heat the Quorn in a large skillet or in the microwave till heated through, then add 1/4 cup of the dressing and toss to coat. Pour the remaining dressing over the veggies and toss to coat, then add the Quorn and orange segments if using and toss again.
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