Want a main course salad without fussy steps? Stir-fry sauce doubles as dressing in this Asian-inspired cabbage, spinach, and chicken combo.
lb uncooked chicken breast strips for stir-frying
cup Oriental dressing and marinade
teaspoons vegetable oil
cups thinly sliced Chinese (napa) cabbage
cups fresh baby spinach leaves
cup sliced green onions (4 medium)
tablespoons coarsely chopped dry-roasted peanuts
In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
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.
Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts. If desired, serve with additional dressing.
Chinese cabbage is also called napa cabbage. The oblong head has long pale green leaves with white ribs and crinkled edges. Unlike round cabbage, Chinese cabbage has a crisp texture and a mild flavor.
Shredded iceberg lettuce can be used in place of the Chinese cabbage.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.