Healthy Chinese Chicken Salad Recipe
Summary
Ingredients
| Boneless chicken breast | 1 pound | |
| 2 cups shredded nappa cabbage or green cabbage | ||
| 1 1/2 cups each julienned red, yellow and green bell pepper | ||
| Asparagus | 1/4 pound | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Ginger | 1 Tablespoon, finely shredded | |
| Red pepper flakes | 1/2 Teaspoon | |
| 3 tablespoons reduced-sodium soy sauce | ||
| 2 tablespoons Oriental sesame oil | ||
| 1 pound linguine, cooked, drained and cooled | ||
| 1 small honeydew melon with rind removed, cut into thin wedges | ||
Directions
1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 minutes, or until the chicken is cooked through. Drain the chicken and set aside to cool.
2. Cut the cooled chicken into thin strips and transfer to a medium-size bowl. Add the cabbage, peppers, asparagus and bean sprouts.
3. For the dressing, in a small bowl stir together the lemon juice, garlic, ginger, red pepper flakes, soy sauce and sesame oil. Pour the dressing over the chicken mixture and toss to combine. Mound the linguine on a platter and top with the chicken mixture. Surround the salad with honeydew wedges.
2. Cut the cooled chicken into thin strips and transfer to a medium-size bowl. Add the cabbage, peppers, asparagus and bean sprouts.
3. For the dressing, in a small bowl stir together the lemon juice, garlic, ginger, red pepper flakes, soy sauce and sesame oil. Pour the dressing over the chicken mixture and toss to combine. Mound the linguine on a platter and top with the chicken mixture. Surround the salad with honeydew wedges.
Chef
