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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
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Chinese Chicken Salad with Peanut Dressing

Source: dLife/TK

This salad combines many Chinese favorites like ginger, sesame oil and soy sauce in the dressing that tops this refreshing salad.

Rating:
Prep Time:	15 minutes
Cook Time:	10 minutes
Difficulty:	Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	253.2

Total Carbs	33.3 g

Dietary Fiber	2.6 g

Sugars	6.7 g

Total Fat	5.4 g

Saturated Fat	0.7 g

Unsaturated Fat	0.8 g

Potassium	143.9 mg

Protein	17.4 g

Sodium	383.6 mg

Dietary Exchanges 5.4 Fat, 0.7 Vegetables, 0.2 Other Carbs, 1.5 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

2.0
2 tbsp seasoned rice vinegar 1.0
1 tbsp low sodium soy sauce 1.0
1 tbsp reduced fat peanut butter 1.0
1 tbsp packed dark brown sugar 1.0
1 tsp sesame oil 1.0
1 tsp fresh ginger root 1.0
1 each medium garlic cloves 0.5
0 1/2 lb chicken tenders 0.25
0 1/4 lb rice stick noodles 4.0
4 oz sugar snap peas 0.5
0 1/2 each Cucumber, with o skin, fresh, medium 0.5
0 1/2 each medium red bell peppers 0.5
0 1/2 cup fresh cilantro 0.25
0 1/4 cup dry roasted unsalted peanuts

Directions

In a bowl make the dressing by whisking together the vinegar, soy sauce, peanut butter, brown sugar, sesame oil, ginger and garlic until well blended and set aside.
Spray a large nonstick pan with nonstick cooking spray and place over medium high heat. Add in the chicken and thoroughly cook, about 8 minutes, turn often.
Remove chicken and place on a cutting board, cool until able to handle, about 5 minutes.
Tear the chicken into shreds with 2 forks and set aside.
In the meantime, place the noodles in a large bowl and cover with hot water, let sit until soft, about 10 minutes.
Drain, place back in the bowl, and cover with cold water to cool. Drain again, dry bowl thoroughly, and place noodles back in bowl.
Add in the cooked chicken shreds, sugar snap peas, cucumber, bell pepper, cilantro, and dressing. Toss well to coat.
Place 1 cup of salad onto a plate and top with 1 tablespoon of peanuts. Repeat with remaining salad and peanuts to make 4 servings.