Vegetarian

Light Chinese Chicken Salads takes several minutes to prepare.

Light Chinese Chicken Salads takes several minutes to cook.

Light Chinese Chicken Salads makes 6 servings.

The ingredients for Light Chinese Chicken Salads are:

1 head Napa Cabbage, very thinly sliced
1 bell pepper, any color, sliced or diced
1 or 2 carrots, grated or sliced
3 Tbsp Reduced Sodium soy sauce
6 Tbsp orange or preferably tangerine juice
6 Tbsp cider or rice vinegar
1 Tbsp grated fresh ginger
1 tsp Sriracha chile paste (aka "rooster sauce")
1 1/2 tsp toasted sesame oil
black pepper
1 package Quorn Tenders
1 package low fat ramen
1/4 cup sliced almonds
Optional: Tangerine segments or canned mandarine organges, drained and rinsed

Here is how you make Light Chinese Chicken Salads:

Oven = 350FCrumble the ramen in a 8x8 baking dish and combine with the almonds. Spray with cooking spray, toss, and put in the oven for about 10 minutes or till brown. You can slice veggies while this is happening.Combine all the veggies and toasted ramen/almonds in a big bowl. Combine the liquids and ginger in another bowl. Heat the Quorn in a large skillet or in the microwave till heated through, then add 1/4 cup of the dressing and toss to coat. Pour the remaining dressing over the veggies and toss to coat, then add the Quorn and orange segments if using and toss again. Number of Servings: 6Recipe submitted by SparkPeople user STEPHISVENUS.

The nutritional information for Light Chinese Chicken Salads is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 171.0

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 672.6 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 3.3 g
• Protein: 11.9 g

The dietary needs meet for Light Chinese Chicken Salads is Low Fat