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Gluten Free Chicken Salad with Plum Sauce

Friends coming for a quick lunch? This low-fat Chinese recipe will be a big hit!

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( 8 Ratings)

8 Ratings

5 Stars 12%

4 Stars 62%

3 Stars 12%

2 Stars

1 Stars 12%

Member Reviews ( 1 )

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Prep Time 5 min
Total Time 42 min
Servings 4

Ingredients

1/2: cup Chinese plum sauce

1/4: cup water

3: tablespoons rice vinegar or cider vinegar

1: teaspoon cornstarch

1/2: teaspoon ground mustard

3/4: pound boneless skinless chicken breast, cut into 1/4-inch slices

1: large carrot, shredded (1 cup)

3: medium green onions, sliced (3 tablespoons)

1: bag (10 ounces) salad mix (8 cups)

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Directions

1 Mix plum sauce, water, vinegar, cornstarch and mustard.
2 Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add chicken; stir-fry about 2 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
3 Stir in plum sauce mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove chicken mixture from wok. Refrigerate about 30 minutes until cool. Serve over salad mix.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Keep it simple. Purchase spring rolls from your favorite local Asian takeout, and end the meal with a purchased lemon sorbet and fortune cookies.

For a simple garnish, cut fresh plums into small wedges and arrange as you like on a platter or on individual salad plates.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 50 mg; 50 %;
Sodium: 190 mg; 190 %;
Total Carbohydrate: 14 g; 14 %
(Dietary Fiber 3 g 3 % ),
Protein: 20 g; 20 %

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 26%;
Calcium: 6%;
Iron: 12%;

Exchanges:

3 Vegetable; 2 Very Lean Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 7/16/2007 9:52:00 AM REPORT ABUSE Ingrid987 said:

Rating:

Easy to make and tasty, too. I made it in the morning, left it in the fridge, and served it at night (didn''t put the salad w/ the chicken until dinner). Only used 2 tbsp vinegar and it came out really sweet, so probably will use the recommended 3 tbsp next time. Also, think about adding some veggies (thin strips or julienne carrots, cucumbers, etc) to jazz up the salad base.

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