Orange-Flavored Oriental Chicken Salad
|Soy sauce||2 Tablespoon|
|Orange juice||2 Tablespoon|
|Rice wine vinegar||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Carrots||1 Cup (16 tbs), cut into matchstick thin strips|
|Sweet red pepper||1⁄4 Cup (4 tbs), cut into matchstick thin strips|
|Snow peas||1 Cup (16 tbs)|
|Shredded chinese cabbage/Shredded lettuce||3 Cup (48 tbs)|
|Canned chunk white chicken||5 Ounce, drained (1 Can Swanson Premium)|
|Toasted sesame seeds||2 Teaspoon|
1. In 1 1/2-quart microwave-safe casserole, combine soy sauce, orange juice, vinegar and oil. Stir in carrots and pepper. Cover with lid; microwave on high 2 minutes or until vegetables are softened. Stir in snow peas. Cover; microwave on high 1 minute or until just heated through.
2. Divide cabbage between 2 salad plates; top with chicken. Spoon hot mixture over chicken. Sprinkle with sesame seeds.