Serves: 4
Total Calories: 171
1. In small bowl, combine all dressing ingredients blend well. Place chicken breast halves in medium nonstick skillet. Drizzle 3 tablespoons dressing over chicken. Let stand at room temperature for 10 minutes.
2. Add 3 tablespoons water. Bring to a boil. Reduce heat cover and simmer 10 minutes or until chicken is no longer pink. Drain cool slightly. Shred or chop chicken.
3. In large bowl, combine chicken, cabbage, carrot and onions. Add remaining dressing toss to coat. Top with chow mein noodles.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 180 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 55 mg 18% * Sodium: 460 mg 19% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 2 g 8% * Sugars: 11 g * Protein: 22 g * Vitamin A: 140% * Vitamin C: 60% * Calcium: 10% * Iron: 10% * Dietary Exchanges: 1/2 Fruit, 2 Vegetable, 2 1/2 Very Lean Meat or 1/2 Carbohydrate, 2 Vegetable, 2 1/2 Very Lean Meat
This Chinese Chicken Salad with Rice Vinegar Dressing recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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