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Chinese Chicken and Cabbage Salad


Serves: 4 main salads or 8 side salads

Prep Time: 15 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

You can use rotisserie or leftover chicken to shorten the prep time for this salad.

Ingredients

1/2 head cabbage, green, chopped into small pieces

1/4 head cabbage, red, chopped into small pieces

1/2 pound chicken breast, boneless and skinless

1/4 cup cilantro, fresh, chopped

6 green onion(s) , chopped

1/3 cup nuts, almonds, slivered and toasted

2 eggroll wrappers

3 tablespoons honey

2 teaspoons soy sauce, low sodium

1/4 teaspoon pepper, black, ground

3 tablespoons canola oil or vegetable oil

2 tablespoons sesame oil, dark

3 tablespoons vinegar, rice, seasoned

1 can (15 ounces each) mandarin oranges, drained

cooking spray, olive oil type

2 teaspoons canola oil or vegetable oil

Preparation

Cut the chicken into 2 inch pieces so that it cooks faster. Place a skillet over medium high heat. Add 2 teaspoons of the canola oil. Cook the chicken for about 2 minutes on each side until cooked through. Remove from the skillet and place on a plate to cool. Meanwhile, mix the dressing in a small bowl by adding the rice vinegar, sesame oil, remaining canola oil, honey, soy sauce and black pepper. Mix well. Cut the cabbage into 2 inch wide wedges and then cut the wedges into thin strips. Place the cabbage in a large salad bowl. Drain the mandarin oranges and add them to the salad. Cut the green onions lenthwise into quarters and then slice at an angle into thin pieces. Cut the leaves from the cilantro and chop. Add the onions and the cilantro to the salad. To toast the almonds, place them in a medium skillet and cook over medium heat for about 4 to 5 minutes, stirring occasionally. To cook the eggroll wrappers, preheat the oven to 400 degrees. Cut the eggroll wrappers into half inch wide strips. Coat a baking sheet with cooking spray. Spread the strips out in a single layer and spray the tops with cooking spray. Bake for about 6 to 7 minutes until golden and crisp. When cooled, crumble them into large pieces on top of the salad. Shred the chicken into small pieces and add to the salad. Top with the almonds and dressing and toss well before serving.

Nutrition

Per Serving About: 490 calories, 26 g fat, 3 g saturated fat, 19 g protein, 49 g carbohydrates, 8 g dietary fiber, 280 mg sodium


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