Who doesn't love a good Asian salad? The tangy and sweet dressing and the crunchy veggies, it's one of those perfect meals for me. However many restaurant versions clock in at around 900 calories (?!?) and many times leave out our vegetarian friends. This simple version uses vegetarian chick'n strips and cuts the calories with a dressing that is just sweet enough. I also cut out the crispy wonton strips or fried noodles, but you could always add some on if that's your thing. Just be careful about the portion size.
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Chinese Chick'n Salad
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- 14 oz. vegetarian chicken (defrosted if frozen)
- 2 tsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tsp. olive oil
- 4 cups Romaine
- 2 cup shredded cabbage mix
- 2 cups shelled edamame
- 4 U green onions, chopped
- 4 tbsp. cilantro, chopped
- 4 tbsp. rice wine vinegar
- 1 U clove garlic, pressed
- 1 tbsp. sesame oil
- 1 tbsp. agave
- 2 tsp. freshly grated ginger
Combine the soy sauce and rice vinegar. Pour over chick’n strips and let rest for 15 minutes.
When ready, heat the olive oil over medium high heat. Cook the chick’n for3-4 minutes until warmed through. Remove and slice.
To make the dressing, whisk together the rice vinegar, garlic, sesame oil honey, ginger, and soy sauce.
Toss together the chick’n and vegetables. Toss with dressing.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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