Light Chinese Chicken Salad
Beth Laber
Quite a bit different than the original version, but much lower in fat and more veggies for extra nutrients.
ingredients
- 1/4 c water
- 3 Tbsp rice wine vinegar or white wine vinegar
- 1 Tbsp sesame Tahini
- 1 Tbsp soy sauce
- 2 tsp sugar
- 2 tsp grated ginger root
- 1 garlic clove, minced
- 1/8 tsp pepper
- 4 c shredded Chinese (napa) cabbage or lettuce
- 2 c shredded, cooked chicken or turkey
- 1 c carrots, cut into thin strips
- 1 c pea pods, halved lengthwise
- 1 c seeded cucumber cut into julienne strips
- 1 c red pepper, cut into julienne strips
- 1/2 c sliced green onions
- 1 pkg ramen noodles
directions
- 1
For dressing, in blender container or food processor bowl, combine water, vinegar, tahini, soy sauce, sugar, ginger root, garlic and pepper. Cover and blend or process until smooth. Set aside.
- 2
In a large salad bowl, toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, red pepper and onions. Remove seasoning mix from ramen noodle package; save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately.
Source: Sarah
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews