Chinese Chicken Salad Recipe

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Grilled Salmon with Herb Crust

Poaching results in tender, juicy chicken with no added fat for this colorful, Asian-inspired salad.

  • 1-1/4 pounds chicken tenders
  • 1/2 cup seasoned rice vinegar
  • 1/4 cup peeled fresh ginger slices plus 1 tablespoon finely grated ginger
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoon dark sesame oil
  • 2 tablespoons vegetable oil
  • 1/3 cup coarsely chopped scallion
  • 1 small (1-1/2 lbs.) napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices
  • 1 yellow bell pepper, stemmed, seeded, and cut into thin strips
  • 1 large carrot, cut into thin matchsticks
  • 2 tablespoons toasted sesame seeds
  • Rinse and pat chicken dry.
  • Bring 4 cups water, 1/4 cup vinegar, the ginger slices, and 2 tablespoons soy sauce to boil in a large saucepan. Add chicken and simmer 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin slices.
  • Whisk remaining 1/4 cup vinegar, 1 tablespoon grated ginger, 1 teaspoon soy sauce, the sesame oil, vegetable oil, 2 tablespoons water, and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, three-quarters of the chicken slices, and 1 tablespoon sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds. Makes 4 to 6 servings.
Nutrition Facts

  • Calories 295, Total Fat 14.5 g, Saturated Fat 2 g, Cholesterol 66 mg, Sodium 622 mg, Carbohydrate 13 g, Fiber 3 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
  • Percent Daily Values are based on a 2,000 calorie diet
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