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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Shanghai Chicken Salad

Source: dLife

Chinese-style salad with shredded chicken breast and noodles.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	369.9

Total Carbs	45.0 g

Dietary Fiber	4.6 g

Sugars	9.6 g

Total Fat	9.9 g

Saturated Fat	1.5 g

Unsaturated Fat	3.2 g

Potassium	333.3 mg

Protein	24.4 g

Sodium	542.4 mg

Dietary Exchanges 9.9 Fat, 0.9 Vegetables, 0.1 Fruits, 0.1 Other Carbs, 2.1 Starch, 2.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Sesame/Ginger Dressing 0.25
0 1/4 cup seasoned rice vinegar 0.75
0 3/4 tbsp seasoned rice vinegar 0.25
0 1/4 cup Juice, orange, fresh 2.0
2 tbsp low sodium soy sauce 2.0
2 tbsp Tahini, from roasted & toasted kernels 1.0
1 tbsp toasted sesame oil 1.0
1 tbsp packed light brown sugar 1.0
1 tsp crushed garlic 1.0
1 tsp ground ginger

Salad 8.0
8 oz Pasta, udon, dry 1.5
1 1/2 cup snow peas 2.0
2 cup cooked chicken breast, diced 0.75
0 3/4 cup chopped red bell peppers 0.5
0 1/2 cup chopped scallions 8.0
8 oz canned water chestnuts

Directions

Prepare the Sesame/Ginger Dressing by blending all the ingredients in an electric blender until smooth. Cover and refrigerate for a minimum of 2 hours before serving.
Cook the noodles until almost al dente (according to package directions). Add the snow peas or asparagus and cook for 1 minute until they turn bright green and are crisp-tender and the pasta is al dente.
Drain the pasta and vegetables, rinse with cold water, and drain again.
Transfer the mixture to large bowl. Toss in the chicken, red bell pepper, scallions, and water chestnuts or bamboo shoots. Pour the dressing over the salad and toss gently to mix.
Cover and refrigerate for a minimum of 2 hours prior to serving. If desired, serve over a bed of fresh salad greens.