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Asian Sesame Chicken Salad

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By Pillsbury Kitchens
Updated Mar 8, 2005
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Chicken breasts tour the East in this crunchy salad.

Asian Sesame Chicken Salad

  • Prep Time 30 min
  • Total 0 min
  • Ingredients 12
  • Servings 6
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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.)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seed; toss gently to coat.

Nutrition

190 Calories
6g Total Fat
27g Protein
9g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
190
Calories from Fat
50
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.
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