Crispy Chinese Chicken Salad By Dale Recipe

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Ingredients:

Serving

marinade ingredients: 1/3 cup light soy sauce, 1 tbsp olive oil, 1 tbsp toasted sesame oil, 2 tsp coarse ground garlic powder
2 boneless, skinless chicken breast halves
2 oz dry maifun rice sticks, available in the asian section at most grocery stores or asian markets
oil for deep frying
11/2 cups iceberg lettuce, shredded
11/2 cups napa cabbage, shredded
1/4 cup carrots, shredded
2/3 cup celery, sliced thick
6 scallions, sliced, white and light green parts only
6 oz of prepared sesame-ginger salad dressing, store bought
sriracha sauce , to taste
marinade ingredients: 1/3 cup light soy sauce, 1 tbsp olive oil, 1 tbsp toasted sesame oil, 2 tsp coarse ground garlic powder
2 boneless, skinless chicken breast halves
2 oz dry maifun rice sticks, available in the asian section at most grocery stores or asian markets
oil for deep frying
11/2 cups iceberg lettuce, shredded
11/2 cups napa cabbage, shredded
1/4 cup carrots, shredded
1/2 cup celery, sliced thick
6 scallions, sliced, white and light green parts only
6 oz of prepared sesame-ginger salad dressing, store bought
sriracha sauce , to taste

Directions:

Prepare the marinade in a bowl. Rinse the chicken breast halves, pat dry with paper towels and pierce them with a needle type tenderizing tool such as the Deni tenderizing tool. Add the chicken breast halves to the bowl of marinade, toss to coat, cover with plastic wrap and place in the refrigerator till the grill is ready.
Heat the oil in a deep fryer or a deep cast iron skillet to 400 degrees F. If using a skillet, add enough oil to at least 1 inch deep with oil. Gently separate the rice sticks as much as you can and drop into the hot oil. It should only take a second or two for the rice sticks to completely puff up. Remove from oil and immediately drain on paper towels and set aside.
In a small bowl, mix the sesame-ginger salad dressing and desired amount of Sriracha sauce, cover with plastic wrap and place in the refrigerator till needed.
Prepare an outdoor grill for grilling. Grill the chicken till the juices run clear and the meat is no longer pink (internal temperature of 165 degrees F). Remove the cooked meat from the grill and allow the meat to rest for 5 minutes. Shred the meat with a couple of forks, cover with plastic wrap and place in the refrigerator till the rest of the salad is prepared.
Rinse and shred the lettuce and cabbage then divide it between two serving bowls. Top each salad serving with equal amounts of shredded carrots, sliced celery, sliced scallions and shredded cooked chicken. Pour the salad dressing over each serving and top each serving with an equal amount of fried rice sticks or toasted almond slivers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1061.03 Kcal (4442 kJ)
Calories from fat	203.99 Kcal
		% Daily Value*
Total Fat	22.67g	35%
Cholesterol	278.48mg	93%
Sodium	3584.95mg	149%
Potassium	2915.39mg	62%
Total Carbs	107.6g	36%
Sugars	34.61g	138%
Dietary Fiber	9.81g	39%
Protein	111.12g	222%
Vitamin C	50.7mg	84%
Vitamin A	0.3mg	11%
Iron	8.6mg	48%
Calcium	383.3mg	38%

Amount Per 100 g
Calories	56.58 Kcal (237 kJ)
Calories from fat	10.88 Kcal
		% Daily Value*
Total Fat	1.21g	35%
Cholesterol	14.85mg	93%
Sodium	191.16mg	149%
Potassium	155.46mg	62%
Total Carbs	5.74g	36%
Sugars	1.85g	138%
Dietary Fiber	0.52g	39%
Protein	5.92g	222%
Vitamin C	2.7mg	84%
Iron	0.5mg	48%
Calcium	20.4mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

22.3

Points
27

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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