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Asian Chicken Salad with Peanuts

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By Betty Crocker Kitchens
Updated Jun 10, 2010
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Want a main course salad without fussy steps? Stir-fry sauce doubles as dressing in this Asian-inspired cabbage, spinach, and chicken combo.

Asian Chicken Salad with Peanuts

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 lb uncooked chicken breast strips for stir-frying
  • 3/4 cup Oriental dressing and marinade
  • 2 teaspoons vegetable oil
  • 3 cups thinly sliced Chinese (napa) cabbage
  • 3 cups fresh baby spinach leaves
  • 1/4 cup sliced green onions (4 medium)
  • 2 tablespoons coarsely chopped dry-roasted peanuts

Instructions

  • Step 
    1
    In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
  • Step 
    2
    In 8-inch nonstick skillet, heat oil over medium-high heat until hot. Remove chicken from marinade with slotted spoon and add to skillet; discard remaining marinade. Cook and stir chicken 4 to 6 minutes or until browned and no longer pink in center. Remove from heat. Add remaining 1/2 cup dressing; stir to mix.
  • Step 
    3
    Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts. If desired, serve with additional dressing.

Nutrition

200 Calories
8g Total Fat
28g Protein
3g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
600mg
25%
Potassium
510mg
15%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
6%
Sugars
0g
Protein
28g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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