[blindweightwatcher] Ellie Krieger Chinese Chicken Salad

From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
To: <blindweightwatcher@xxxxxxxxxxxxx>
Date: Sat, 17 Jan 2009 17:05:32 -0600

Ellie Krieger Chinese Chicken Salad

Recipe By: Ellie Krieger

Published in: Healthy Appetite

 

Ingredients

 

4 tablespoon low-sodium soy sauce -- divided

2 teaspoon toasted sesame oil -- divided

1 lbs skinless -- boneless chicken breasts

1/2 head napa cabbage -- thinly shredded (about 6 cups)

1/4 head red cabbage -- shredded (about 2 cups)

1 large carrot -- shredded (about 2 cups)

3 scallions -- trimmed and thinly sliced, greens included (about 1/2 

cup)

1 can sliced water chestnuts (8-ounce)

1 can Mandarin oranges in water -- drained (11-ounce)

1/3 cup rice wine vinegar

1 teaspoon minced garlic

1 teaspoon minced ginger

2 tablespoon canola oil

2 tablespoon brown sugar

1 1/2 teaspoon chili-garlic sauce or chili sauce

1/4 cup sliced almonds -- toasted

 

Instructions

 

Preheat oven to 350 degrees F.

 

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush 

onto chicken breasts. Arrange in a baking dish and bake until juices 

run clear, about 13 to15 minutes. Remove from oven, cool completely, 

and cut into 1/4-inch slices.

 

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, 

water chestnuts, Mandarin orange and sliced chicken. In a separate 

bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, 

oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour 

dressing over salad and toss to combine. Divide among bowls and top 

each serving with 2 teaspoons toasted almonds.

 

Recipe Notes

 

Chef's note: if you can only find Mandarin oranges in light syrup, 

drain oranges and rinse with water\

 

Exported from A Cook's Books -- Recipe management for Macintosh

[blindweightwatcher] Ellie Krieger Chinese Chicken Salad

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