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Chinese Chicken Salad Recipe
|Skinless boneless chicken breast halves||1 Pound, cooked (4 Halves)|
|Reduced sodium soy sauce||2 Tablespoon|
|Oriental sesame oil||1 1⁄2 Teaspoon|
|For wonton crisps|
|Torn romaine lettuce||8 Cup (128 tbs)|
|Loosely packed fresh cilantro||1⁄2 Cup (8 tbs), snipped|
|Sweet red pepper||1 , chopped|
|Canned mandarin oranges packed in water||11 Ounce, drained (1 Can)|
|Ginger sesame dressing||1 Cup (16 tbs)|
Calories 213 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 0.48 g2.4%
Trans Fat 0 g
Cholesterol 44.6 mg14.9%
Sodium 348.5 mg14.5%
Total Carbohydrates 26 g8.6%
Dietary Fiber 2.6 g10.4%
Sugars 17.5 g
Protein 20 g40.2%
Vitamin A 143.2% Vitamin C 89.4%
Calcium 4.5% Iron 12%
*Based on a 2000 Calorie diet
In a medium bowl, stir together the honey, soy sauce and oil.
Add the chicken, then stir until coated.
Cover and marinate in the refrigerator for at least 30 minutes, stirring often.
To make the wonton CRISPS: Preheat the oven to 350°.
Stack the wonton wrappers, then cut them into narrow strips.
Spray a cookie sheet with no-stick spray.
Arrange the strips in a single layer so the edges are not touching.
Lightly spray the strips with no-stick spray.
Bake for 6 to 8 minutes or until lightly browned and crisp.
Remove the crisps from the cookie sheet and let cool.
To make the salad: In a large bowl, combine the romaine, cilantro, peppers and wonton crisps.
Divide the romaine mixture among four dinner plates.
Place the chicken and oranges on top.
Serve with the Ginger Sesame Dressing.