Curried Chicken and Mango Baguette
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 15g||75%|
|Total Carbs 20g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 100%|
|Vitamin C 35%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/3 cupvegetable oil
1/4 cuprice vinegar
2 tbsplime juice, about 1/2 lime
2 tsplight brown sugar
2 tspfresh ginger, grated
2 cupsnapa cabbage, roughly chopped
2 cupsromaine lettuce, roughly chopped
1/2 cupred cabbage, shre
1/2 cupcarrots, shredded
1/2 cupsnow peas (cut in half)
1/4 cuptoasted sliced almonds
1/4 cupwonton strip salad topping
Preheat oven to 425°F. Spray baking sheet with cooking spray. Place the chicken strips in a single layer on the baking sheet. Bake on the middle oven rack for 16 to 17 minutes or until heated through. Turn chicken halfway through heating time. Let stand for 1 to 2 minutes before serving. Chop strips into 4 to 6 chunks.
In a large bowl, whisk together the vegetable oil, rice vinegar, lime juice, brown sugar and ginger. Whisk until the sugar dissolves, then set aside.
Into the bowl, add the Napa cabbage, romaine lettuce, red cabbage, carrots and snow peas. Toss the salad with rice vinegar dressing.
Divide the salad between 4 plates. Top with the chicken chunks, sprinkle with the toasted sliced almonds and wonton strips, and serve.
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