Sesame-Ginger Chinese Chicken Salad-WW (4 pts)

By Golfwidow7

To speed prep time, you can substitute 12 ounces of precooked chicken breast (could affect SmartPoints value). The dressing can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whisk before serving.

Ingredients

• 1 pound(s) uncooked boneless skinless chicken breast(s), cut into strips or use tenders
• 3 Tbsp low sodium soy sauce
• 2 Tbsp rice wine vinegar
• 1 tsp sesame oil, Sesame Ginger Dressing
• 2 Tbsp rice wine vinegar
• 2 Tbsp honey
• 4 tsp sesame oil
• 1 Tbsp olive oil
• 1 Tbsp water, warm
• 1 Tbsp minced ginger
• 1 Tbsp low sodium soy sauce
• 2 tsp minced garlic
• 1 tsp Sriracha hot sauce, or to tasteVeggies and Garnish
• 4 cup(s) shredded uncooked napa cabbage
• 2 cup(s) shredded red cabbage
• 2 cup(s) shredded carrot(s)
• 1 medium sweet red pepper(s), thinly sliced
• 1 cup(s) edamame (shelled)
• 2 Tbsp uncooked scallion(s), chopped
• 2 Tbsp cilantro, chopped
• 1 Tbsp sesame seeds, toasted

Preparation

Step 1

In a glass bowl, combine chicken, soy sauce, vinegar and sesame oil; toss to combine, cover and marinate at least 15 minutes or up to overnight.

In another bowl, whisk together dressing ingredients; set aside (and refrigerate if not using soon).

When ready to cook chicken, off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken, turning once, until cooked through, about 3 to 4 minutes per side.

In a serving bowl, combine both types cabbage, carrots, red pepper and edamame; top with chicken. Drizzle salad with dressing and toss to coat; garnish with scallions, cilantro and sesame seeds. Yields about 2 cups salad per serving.