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Light Chinese Chicken Salad
1/4 cup water
3 tablespoons rice wine vinegar or white wine vinegar
1 tablespoon sesame tahini
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons finely chopped beni shoga (pickled ginger), drained, or 1
teaspoon grated gingerroot
1 clove garlic, minced
1/8 teaspoon pepper
4 cups shredded Chinese (Napa) cabbage or lettuce
2 cups shredded cooked chicken or turkey
1 cup carrots cut into julienne strips
1 cup pea pods, halved lengthwise
1 cup seeded cucumber cut into julienne strips
1 cup red sweet pepper cut into julienne strips
1/2 cup sliced green onions
1 3-ounce package low-fat ramen noodles
For dressing, in blender container or food processor bowl combine water,
vinegar, tahini, soy sauce, sugar, beni shoga or gingerroot, garlic, and
pepper. Cover and blend or process till smooth. Set aside.
In a large salad bowl toss together cabbage or lettuce, chicken or turkey,
carrots, pea pods, cucumber, sweet pepper, and onions. Remove seasoning mix
from ramen noodle package; save for another use. With hands, break noodles
over salad. Pour dressing over salad and toss gently to mix. Serve
immediately. Makes 4 main-dish servings.
Make-Ahead Tips: Prepare dressing; cover and chill 24 hours ahead of time.
Shake dressing before serving. Cook chicken and shred. Cover and chill up to
24 hours ahead of time.
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