New Cantonese Chicken Salad
Print Category Chicken and Turkey Thematic Stove of world kitchen Source ConAgra Evaluation
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Click to enlarge Ingredients
- 2/3 cup (150 mL) VH® Plum Dipping Sauce
- 1/2 cup (125 mL) plain, fat-free yogurt
- 1 tbsp (15 mL) VH® Reduced Sodium Soya Sauce
- 1 tsp (5 mL) minced fresh ginger
- 1/4 tsp (1 mL) black pepper
- 1 tbsp (15 mL) olive oil
- 2 cups (500 mL) cubed cooked chicken breast
- 1 can (10 oz/284 mL) water chestnuts, drained
- 1/2 cup (125 mL) chopped green onions
- romaine or other lettuce leaves as desired
- 1/2 cup (125 mL) each mandarin oranges (drained), cantaloupe and kiwi sliced
- 1 tbsp (15 mL) sesame seeds
Preparation
- In a bowl, combine VH® Plum Sauce, yogurt, VH® Reduced Sodium Soya Sauce, fresh ginger, pepper and oil.
- Add chicken, water chestnuts and green onions.Stir gently to coat all ingredients.
- Arrange salad on lettuce leaves.Garnish with mandarin oranges, cantaloupe and kiwis.Sprinkle with sesame seeds.
Cook commentary
Prep Time: 15 min.
Cook Time: 0 min.
Serves: 4
*Nutrition Facts Per serving 385 g
Amount % Daily Value
Calories 460
Fat 11 g 17%
Saturated 2.5 g
Trans 0 mg
Cholesterol 115 mg 38%
Sodium 330 mg 14%
Carbohydrate 43 g 14%
Fiber 4 g 16%
Sugars 19 g
Protein 46 g
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