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SALADS- MAIN DISH:
Chinese Grilled Chicken
Salad
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Chinese
Grilled Chicken Salad |
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A distinctive
flavor...
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1
lb |
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bag
shredded cabbage salad (coleslaw mix) |
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1
medium |
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yellow bell pepper, seeded and thinly
sliced |
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4
medium |
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radishes, thinly sliced |
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½
cup |
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seasoned rice vinegar |
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1
Tbs |
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Asian (dark) sesame oil |
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2
tsp |
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reduced- sodium soy sauce |
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2
tsp |
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honey |
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1
lb |
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thin-sliced skinless boneless chicken
breasts |
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¼
cup |
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Chinese-style barbecue sauce |
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1 |
Combine
cabbage, bell pepper and radishes in a large
bowl. |
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2 |
Whisk
together vinegar, oil, soy sauce, and honey in a
small bowl. Pour over cabbage mixture; toss to
coat, and let stand for 10 minutes. |
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3 |
Meanwhile,
heat a nonstick pan over medium-high heat. Brush
both sides of the chicken breasts lightly with
the barbecue sauce. Cook until lightly browned,
about 3 minutes. Turn and brush with any
remaining barbecue sauce. Cook until chicken is
cooked through, about 3 minutes longer. Transfer
to a cutting board and let stand for 5 minutes
before thinly slicing. Serve chicken over the
coleslaw. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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220.49 |
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Calories From Fat (18%) |
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39.42 |
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% Daily Value |
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Total Fat
5.31g |
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8% |
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Saturated Fat 0.93g |
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5% |
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Cholesterol
65.77mg |
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22% |
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Sodium
314.55mg |
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13% |
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Potassium
903.60mg |
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26% |
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Carbohydrates
26.53g |
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9% |
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Dietary Fiber 3.22g |
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13% |
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Sugar 8.37g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
23.30g |
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Protein
28.64g |
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57% |
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WW
POINTS: 4
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Cooking Tips |
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*Look in the Asian
aisle of your market to find sesame oil, soy sauce, rice
vinegar and Chinese-style barbecue sauce. This salad
derives its distinctive taste from the Chinese-style
barbecue sauce, so don't skimp on that! Make sure that
the rice vinegar you are using is seasoned rice vinegar. |
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*Use a pan with
ridges to get the "grilled" look on your chicken. |
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Recipe Source |
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Weight Watchers: Make it in
Minutes |
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