| Cuisine: Oriental | Type: Salad | Serves: 4 |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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Lynne often marinates the raw chicken breasts in some soy for a while, then bakes them in the oven. You can also use purchased cooked chicken breasts. |
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Serving Suggestions:
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Serve immediately after mixing. |
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Ingredients:
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Vinaigrette: 1/4 cup rice wine vinegar 1/4 cup low-sodium soy sauce 2 tbs. creamy peanut butter 1 tsp. dark sesame oil 1 tsp. bottled minced fresh ginger 1 tsp. bottled minced garlic Salad: 2-1/2 cups chopped cooked chicken breast 2 cups thinly sliced Napa (Chinese) cabbage 1 cup red bell pepper strips 1 cup fresh bean sprouts 1 cup grated carrot 2 tbs. chopped green onions 1 tsp. sesame seeds, toasted |
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Instructions:
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1. Prepare the vinaigrette by combining the first 6 ingredients and stirring with a whisk. 2. Prepare the salad by combining all the salad ingredients except the sesame seeds and gently tossing in a large bowl. Drizzle the vinaigrette on the salad and gently toss to coat. Sprinkle with sesame seeds and serve immediately. |
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Related recipes:
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None |
2005-05-08