CHINESE CHICKEN SALAD FROM STEVIA IN THE RAW®
Chinese chicken salad complete with a sweet dressing using Stevia In The Raw.
Provided by In The Raw
Categories In The Raw® Sweeteners
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- In a small bowl whisk together the vinegar, stevia, soy sauce, hoisin sauce, salt, pepper, and pepper flakes until the salt dissolves.
- Whisk in the canola and sesame oils. Set the dressing aside.
- On a serving platter, arrange the napa cabbage in a bed.
- Arrange the chicken, then the orange sections on top of the cabbage.
- Pour the dressing over the salad.
- Sprinkle on the scallions, almonds, and sesame seeds, if using.
- Just before serving, toss to combine the layers.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 14.9 g, Cholesterol 78.8 mg, Fat 19.5 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 3.3 g, Sodium 762.4 mg, Sugar 9.2 g
CHINESE CHICKEN SALAD
A delightfully light chicken salad with just the right amount of crunch. I make this quite regularly as it's easy and really refreshing. And, ok, I'm addicted to it. ;o) If you can't get Napa cabbage, try iceberg lettuce, but don't use savoy cabbage or anything else; they're way too firm. Don't skip the exploding maifun rice noodles which are the hallmark of this salad. They can be found in any Asian market and some larger supermarkets. Dynasty is one brand of Maifun, aka rice sticks.
Provided by Sandi From CA
Categories Salad Dressings
Time 22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
- *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
- Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
- Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
- Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.
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