Chicken breasts tour the East in this crunchy salad.
Asian Sesame Chicken Salad
- Prep Time 30 min
- Total 0 min
- Ingredients 12
- Servings 6
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
-
Step1Cook 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.
-
Step2Heat 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.
-
Step3Add 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.
-
Step4In 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;
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