Fabulous and Skinny, Shanghai Chicken Salad
Ingredients
- 1 recipe for Shanghai Vinaigrette, see below
- 3 cups boneless, skinless, chicken breasts (12 oz.) cooked, see shopping tip
- 1 head Napa cabbage (8 cups) sliced into strips
- 1 cup red bell pepper, stemmed, seeded, and thinly sliced
- 1 cup carrots, shredded
- 1 cup scallions (green onion), thinly sliced
- ½ cup La Choy rice noodles or chow mein noodles
Instructions
- Prepare the Shanghai Vinaigrette below and refrigerate.
- 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.
- When ready to serve, toss with enough dressing to coat, about ½ cup. You’ll have leftover dressing. Divide salad among 4 plates. Sprinkle the top of each salad with 2 tablespoons rice noodles.
Nutrition
Serving: 3.5cupsCalories: 287kcalCarbohydrates: 16gProtein: 39gFat: 9gSodium: 562mgFiber: 2gSugar: 5gPlus Points: 8