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Shanghai Chicken Salad
Source: dLife

Chinese-style salad with shredded chicken breast and noodles.

Prep Time: 2 hours
Cook Time: 0 minutes
Difficulty: Intermediate

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

8 oz  Pasta, udon, dry
1 1/2 cup  snow peas
2 cup  cooked chicken breast, diced
0 3/4 cup  chopped red bell peppers
0 1/2 cup  chopped scallions
8 oz  canned water chestnuts
  1. 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.
  2. 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.
  3. Drain the pasta and vegetables, rinse with cold water, and drain again.
  4. 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.
  5. Cover and refrigerate for a minimum of 2 hours prior to serving. If desired, serve over a bed of fresh salad greens.

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