Nutritional Info

Nutrition Facts

Serving Size 1 (29g)

Calories 49
Calories from Fat 34 (69%)
Amount Per Serving %DIV
Total Fat 3.8g 6%
Saturated Fat 2g 10%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 10.4mg 3%
Sodium 19.7mg 1%
Potassium 28.8mg 1%
Total Carbohydrate 1.4g 0%
Dietary Fiber 0.1g 0%
Sugars 1.3g
Protein 1.8g 4%

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Recipe Description
Lettuce, cabbage and carrots can all be purchased prepackaged in your local supermarket. Usng them makes creating this salad a lot quicker than chopping everything yourself.
Prep time
20 min
Cook time
5 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
2 Quart(q)  torn lettuce, loosely packed
1 Cup(c)  cabbage, shredded
2 Tablespoon(T)  water chestnuts, diced
2 Tablespoon(T)  carrot, shredded
3   scallions, sliced, including the crisp part of the green
1 Tablespoon(T)  sesame seeds
1/4 Cup(c)  almonds, slivered
1/2 Tablespoon(T)  butter
1/4 Cup(c)  soy and sesame dressing
1 Cup(c)  cooked chicken, diced
3 Slice(sli)  bacon, cooked and drained

Preparation

In a big salad bowl combine the lettuce, cabbage, water chestnuts, carrots and scallions. Set aside. In a medium skillet, over medium heat, stir the sesame seeds and almonds in the butter until the almonds are just barely golden. Remove from heat and set aside. We're on the home stretch. Pour the dressing over the vegetables, and toss well. Add the almonds and sesame seeds, and toss again. Pile the salad on three plates, and top each serving with 1/3 of the chicken. Crumble a strip of bacon over each serving, and serve.

Additional notes

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Chinese Chicken Salad
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