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    4

Asian Sesame Chicken Salad

  • Prep 30 min
  • Total 0 min
  • Servings 6

Chicken breasts tour the East in this crunchy salad. MORE + LESS -

Ingredients

2
teaspoons sesame seed
1
tablespoon oil
1
medium green bell pepper, cut into bite-sized strips
1
small red bell pepper, cut into bite-sized strips
1 1/2
lb. boneless skinless chicken breast halves, cut into 3/4-inch pieces
1/4
cup rice vinegar
2
tablespoons sugar
1
tablespoon soy sauce
1
teaspoon grated gingerroot
1/4
teaspoon Asian sesame oil
5
cups thinly sliced Chinese (napa) cabbage
1
cup halved fresh snow pea pods (about 4 oz.)

Steps

Hide Images
  • 1
    Cook sesame seed in large nonstick skillet or wok over medium-high heat for 3 to 4 minutes or until light golden brown, stirring occasionally. Remove seed from skillet; set aside.
  • 2
    Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender. Remove peppers from skillet; set aside.
  • 3
    Add chicken pieces to same skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, sugar, soy sauce, gingerroot and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat.
  • 4
    In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seed; toss gently to coat.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
190
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
65mg
22%
Sodium
270mg
11%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
8%
Sugars
6g
Protein
27g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1/2 Starch; 1 Vegetable; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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