Healthy Chinese Chicken Salad
|Skinless boneless chicken breast||1 Pound|
|Shredded nappa cabbage/Green cabbage||2 Cup (32 tbs)|
|Asparagus||1⁄4 Pound, blanched and cut into 1 -inch pieces|
|Bean sprouts||1 Cup (16 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Shredded ginger||1 Tablespoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Reduced sodium soy sauce||3 Tablespoon|
|Oriental sesame oil||2 Tablespoon|
|Linguine||1 Pound, cooked, drained and cooled|
|Honeydew melon||1 Small, with rind removed, cut into thin wedges|
1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 minutes, or until the chicken is cooked through. Drain the chicken and set aside to cool.
2. Cut the cooled chicken into thin strips and transfer to a medium-size bowl. Add the cabbage, peppers, asparagus and bean sprouts.
3. For the dressing, in a small bowl stir together the lemon juice, garlic, ginger, red pepper flakes, soy sauce and sesame oil. Pour the dressing over the chicken mixture and toss to combine. Mound the linguine on a platter and top with the chicken mixture. Surround the salad with honeydew wedges.