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Chinese Chicken Salad

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Vinaigrette:
1/2 cup soy sauce
1/2 cup rice wine vinegar
1/4 cup honey
2 Tbsp creamy peanut butter
2 Tbsp brown sugar
1/4 cup toasted sesame seeds
1/2 cup sesame oil
Grilled chicken:
1/2 cup soy sauce
4 Tbsp brown sugar
4 Tbsp crushed fresh ginger
8 boneless skinless chicken breasts
Salad:
1/2 head Napa cabbage, thin sliced
1/2 head red cabbage, thin sliced
2 baby bok choy, thin sliced
2 carrots, shredded
1 cup mixed salad greens
Optional:
Fried rice noodles
1/2 cup toasted walnuts
Bean sprouts
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Let's Make It
1
Vinaigrette:
2
Combine all ingredients except oil in medium bowl and whisk till peanut butter is well combined with other ingredients. Slowly whisk in oil in slow stream till blended, set aside. Refrigerate till ready to use, shake well before serving.
3
Grilled chicken:
4
Combine all chicken ingredients in a large Ziploc bag, mix well and refrigerate 1 hour or overnight. Grill over medium coals or broil till cooked through. Chill and thinly slice.
5
Salad mix:
6
Toss all greens together in a large bowl. Refrigerate till ready to use.
7
To serve, toss salad greens with 1/2 dressing, place on individual serving plates. Top with sliced chicken, drizzle with additional dressing to taste. Garnish with rice noodles, walnuts, and bean sprouts.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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