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Chinese Chicken Salad

Skinny Chef RecipesMakes 4 servings

Ingredients

1 tsp Chinese five spice
¼ tsp salt
2 large boneless, skinless chicken breasts (about 1 lb.)
Nonstick cooking spray
1 small head red cabbage, thinly sliced (1 lb., about 6 cups)
1 red bell pepper, seeded, diced
2 carrots, peeled, grated
1 can (5-oz.) water chestnuts, drained, well-rinsed
1 can (5-oz.) bamboo shoots, drained, well-rinsed
4 scallions, white and green parts, sliced diagonally
¼ cup dry roasted peanuts, chopped

Dressing

3 Tbsp smooth peanut butter
3 Tbsp warm water
2 Tbsp apple cider vinegar
4 tsp reduced-sodium soy sauce
1 Tbsp honey
1 Tbsp grated fresh ginger
1 clove garlic, cut into quarters

Directions

Preheat the oven to 400ºF. Sprinkle the Chinese five spice and salt on the chicken.

Heat a large skillet over high heat. Coat with cooking spray and add the chicken.

Reduce the heat to medium and cook 2 to 3 minutes, turning once, until both sides of the chicken have lightly browned.

Slide the chicken into the oven and cook 6 to 8 minutes, or until it is no longer translucent inside. Transfer the chicken to a cutting board and set aside.

Place the cabbage, pepper, carrots, water chestnuts and bamboo in a bowl.

Prepare the dressing: Place the peanut butter, water, vinegar, soy sauce, honey, ginger and garlic in mini chopper or blender. Blend on high speed about 1 minute, until smooth and creamy. 

Cut the chicken into ½-inch slices or chunks and transfer to the bowl with the salad. Drizzle the dressing over the chicken and vegetables and toss well. 

Sprinkle with the scallions and peanuts and serve immediately.

Nutrition facts (per serving): calories 345, fat 14 g (sat. fat 2 g), cholesterol 73 mg, protein 32 g, carbohydrates 26 g, fiber 6 g, sodium 623 mg, sugars 13 g

Download a printable recipe card


Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com


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