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Asian Chicken Salad with Peanuts

  • Prep 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 4

Ingredients

Dressing

1/3
cup rice, white or cider vinegar
1/4
cup vegetable oil
3
tablespoons soy sauce
1
tablespoon sesame seed, toasted if desired
2
tablespoons dry sherry or apple juice
1
teaspoon grated gingerroot or 1/4 teaspoon ground ginger
2
drops dark sesame oil, if desired

Salad

1
lb uncooked boneless, skinless chicken breasts cut into strips,
2
teaspoons vegetable oil
3
cups thinly sliced Chinese (napa) cabbage
3
cups fresh baby spinach leaves
1/4
cup sliced green onions (4 medium)
2
tablespoons coarsely chopped dry-roasted peanuts, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
790mg
33%
Potassium
540mg
15%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
7%
Sugars
2g
Protein
28g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Chinese cabbage is also called napa cabbage. The oblong head has long pale green leaves with white ribs and crinkled edges. Unlike round cabbage, Chinese cabbage has a crisp texture and a mild flavor.

Want a main course salad without fussy steps? Stir-fry sauce doubles as dressing in this Asian-inspired cabbage, spinach, and chicken combo.

Shredded iceberg lettuce can be used in place of the Chinese cabbage.

What's your favorite chicken recipes? Drop us a line at pillsburyeditors@genmills.com.

Directions

  • 1 In tightly covered container, shake all dressing ingredients.
  • 2 In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
  • 3 In 8-inch nonstick skillet, heat oil over medium-high heat until hot. Remove chicken from marinade with slotted spoon and add to skillet; discard remaining marinade. Cook and stir chicken 4 to 6 minutes or until browned and no longer pink in center. Remove from heat. Add remaining dressing; stir to mix.
  • 4 Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts.

Want a main course salad without fussy steps? Stir-fry sauce doubles as dressing in this Asian-inspired cabbage, spinach, and chicken combo.

Rate and Comment

Want a main course salad without fussy steps? Stir-fry sauce doubles as dressing in this Asian-inspired cabbage, spinach, and chicken combo.