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Kung Pao Chick'n Salad

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Kung Pao Chick'n Salad
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Kung Pao Chick'n Salad

Added by: on Aug 28th, 2015
We've been trying to eat a little lighter this summer. I saw this recipe online and used Gardein Chick'n Strips instead of chicken and streamlined the process a bit. This made 2 large salads that were extremely tasty.
Rating:
0
Prep Time:
15 min
Cook Time:
10 min
Ready In:
25 min

Servings

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Original Recipe Yield: 2 servings
 

Ingredients:

    Sichuan Dressing:
  • 1 tablespoon rice vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oil
  • 1 teaspoon garlic & chili sauce
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon Bragg's liquid aminos
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, grated
  • 1 teaspoon brown sugar
  • 1/2 tablespoon peanut butter
  • Salad:
  • 3 cups salad greens such as romaine, kale, etc, sliced
  • 1 package Gardein Chick'n strips
  • 1/2 red pepper, sliced
  • 1/2 cucumber, sliced
  • 1 carrot, julienned or sliced
  • 1/4 cup peanuts, coarsely chopped
  • 1/4 cup green onions, sliced
Nutrition Facts
Kung Pao Chick'n Salad

Servings Per Recipe: 2

Amount Per Serving

Calories: 275

  • Total Fat: 19.8 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 78.7 mg
  • Total Carbs: 19.2 g
  •     Dietary Fiber: 5.8 g
  •     Sugars: 10.2 g
  • Protein: 8 g
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Directions:

1

Dressing:

2

Place all ingredients in a canning jar.

3

Shake well. Set aside.

4

Salad:

5

Cook chick'n strips in a non-stick skillet sprayed with cooking spray until browned.

6

Divide all the salad ingredients between two dinner plates. You can toss it all together or place each item around the greens like the spokes of a wheel.

7

Shake the dressing again and pour over the salad.

8

Enjoy!

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