Renee's Kitchen Adventures

Friday, March 25, 2011

Chinese Chicken Salad

When I saw this recipe on Danica's Daily last week, my mouth was watering. Who doesn't love a good, healthy, low point Asian inspired salad?   It's a recipe from Ellie Krieger.  I changed up a few things from the original recipe.  First off, I grilled my chicken in a grill pan then sliced it and placed it on top of the greens.  Second, I added some red pepper to the veg mix and lastly, I didn't make the dressing.  I used a fantastic salad dressing that worked wonderfully with the Asian flavors and is only ONE point+ per serving....Annie's Naturals Lite Gingerly Vinaigrette.  If you would rather make your own dressing, you can find the original recipe which includes ingredients and instructions for making the dressing HERE.

This salad packs a mighty crunch with the cabbages and the toasted sliced almonds.  I think the dressing I chose complimented it wonderfully, and I like Annie's because unlike some Asian flavored dressings, it's not too sweet and has a strong ginger and soy flavor, plus, it has no artificial ingredients in it!!

I didn't calculate out the nutritional information for this recipe, because it is mostly zero point foods.  If I worked it out using nutrition stats or recipe builder, it would include the info for the zero point foods and add it to the total, and cause the overall point value to increase.  Since this is a salad, I believe the zero point foods ( such as the cabbage and peppers) should stay zero point foods.  Only the chicken, the almonds and the dressing contribute to the point+ value.  So respectively, it is 4 points+ for 4 oz. of chicken, 1 points+ for 1 TBS. of sliced almonds (  1 TBS. weighs 0.2 oz and 1 oz. of almonds is 4p+ so 1 TBS. should equal 1 p+...please correct me if my thinking doesn't sound right to you) , and 1 p+  for 2 TBS. of Annie's Lite Gingerly dressing....coming out to 6 points+ for a huge tasty salad. 


Chinese Chicken Salad adapted from Ellie Krieger as seen on Danica's Daily

Servings - 4   Serving size - 1/4th recipe   Points Plus per serving - 6 points+

1 TBS. low-sodium soy sauce
1/2 tsp. sesame oil
fresh ground pepper
1 pound, skinless, boneless chicken breasts
1 small head of napa cabbage, thinly shredded ( about 6 cups )
1/4 head of red cabbage, thinly sliced ( about 2 cups ) 
2 cups of packaged pre-shredded carrot  ( why not?  saves time and your nails! )  
1/2 sweet red pepper, thinly sliced
3 - 4 scallions, trimmed and thinly sliced, greens included 
2-11 oz. cans of mandarin oranges, rinsed and drained
4 TBS. sliced almonds, toasted
Annie's Naturals Lite Gingerly Vinaigrette

1.  Combine soy sauce and sesame oil and brush on chicken breasts.  Sprinkle with pepper. Grill until chicken is no longer pink.  Cover with foil and keep warm until ready to assemble salads.  

2.  In large bowl, combine the cabbages ( napa and red), carrots, scallions, and mandarin oranges.  Divide evenly onto 4 plates.  Take reserved chicken and slice on diagonal.  Place one sliced chicken breast on top of one plate of cabbage mixture.  Sprinkle with 1 TBS. almonds.  Dress with 2 TBS. Lite gingerly dressing.  Repeat for other plates. 

The dressing I used.  Delicious for 1 p+!



13 comments:

  1. Love me some Ellie! She has fabulous ideas. The salad looks so yummy and I'm totally keeping an eye out for this dressing. I hope you have a great weekend

    ReplyDelete
  2. I love a good salad like this! I agree, shredded carrots are the way to go! Yum!

    ReplyDelete
  3. I wanted to make this too after I saw it on Danica's blog. And now that I have someone else tempting me with pretty pictures, I'll have to make it this weekend!

    ReplyDelete
  4. What a lovely and healthy salad. Ellie has some great recipes and I know I'd enjoy this one. Have a great day. Blessings...Mary

    ReplyDelete
  5. This looks refreshing and total yum! Thanks for posting this !

    ReplyDelete
  6. Renee, this looks amazing! I must have missed Danica's post last week - thanks for posting!

    ReplyDelete
  7. This looks yummy and great for a summer time dish.

    ReplyDelete
  8. Wow - that picture is motivation to run to the grocery and pick up all the ingredients!

    ReplyDelete
  9. MMM! What a delicous looking, healthy low point salad!! Isn't it silly how the on line recipe builder bumps up points of zero point foods?! I've noticed that too. Unless it's something "bake-y" I just calculate on my own. Have a great day Renee!!

    ReplyDelete
  10. I know there are many types of Chinese Chicken Salads...but I always love them...this sounds delicious, for sure :) And WHERE OH WHERE did you get that awesome silverware? I'm so in love with it (and all I can see is the handle...that is silverware, isn't it?)

    ReplyDelete
  11. . heemm..
    yummii...

    ( http://uhooi.blogspot.com/ )

    ReplyDelete
  12. I raw cabbage! Someone was just telling me how they only like it cooked, but I just love that crunch! And I've heard so much good about Annie's dressings...I need to give them a shot already!

    ReplyDelete
  13. Asian chicken salad is one of my favorites! I have a morningstar grillers "chicken" patty in my freezer...could probably substitute that just fine for this!

    ReplyDelete

Please share your thoughts! I'd love to hear from you!

Related Posts with Thumbnails