Shanghai Chicken Salad

Shanghai Chicken Salad - Skinny

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

3 cup(s) chicken breasts boneless, skinless

8 cup(s) napa cabbage sliced into strips

1 cup(s) red bell pepper thinly sliced

1 cup(s) carrots shredded

1 cup(s) green onion thinly sliced

1/2 cup(s) chow mein noodles

1/2 cup(s) ranch dressing i use bolthouse yogurt

1/3 cup(s) hoisin sauce

1/4 cup(s) rice vinegar seasoned

2 tablespoon(s) sesame oil toasted

2 tablespoon(s) sugar

1 tablespoon(s) crushed ginger in a jar

1/2 teaspoon(s) dry mustard

1 tablespoon(s) soy sauce reduced-sodium

Directions:

1. Prepare the Shanghai Vinaigrette below and refrigerate.
2. Cut the cooked chicken breasts into bite-size pieces. Transfer chicken to an extra large bowl. Add the cabbage, red pepper, carrots, and scallions. Refrigerate.
3. When ready to serve, toss with enough dressing to coat, about 1/2 cup. You’ll have leftover dressing. Divide salad among 4 plates. Sprinkle the top of each salad with 2 tablespoons rice noodles.
4. In a medium bowl add all the ingredients and whisk together.
5. Pour into an airtight container and store in the fridge.
6. Shanghai Vinaigrette will keep for up to 1 week in the fridge.
7. Makes 11/4 cups

By RecipeOfHealth.com