Chinese Chopped Chicken Salad

27 Oct

I’ve fallen in love with the Chinese Chicken Salad at California Pizza Kitchen, so I set out to find a recipe that would allow me to come close to this delicious dish at home, and I have to say this is pretty darn good.  It lacks the fried wontons that I love on the CPK version, but that just lends it to be even lower in calories, and to be honest, it is delicious without them, so I hardly even missed them.  I encourage you to try this one out.  I made it “Quick and Easy” By chopping all the veggies and combining in a large ziploc bag the day before.  I also went ahead and baked 2 chicken breasts and set them aside.  The day I had them for lunch, I just mixed the dressing, chopped the chicken, threw in the sesame seeds and almonds and mixed it all up with the lettuce mix.  This was yummy.

Editors Note: The dressing is a little on the sweet side, which i don’t mind.  If you like things a little less sweet, go with 2 TBSP Splenda brown sugar and subtract 15 Cal per serving.

Ingredients:

  • 1 head of romaine lettuce, chopped
  • 1 head of Napa Cabbage, chopped
  • 1/2 cup shredded (Julienne) carrots
  • 1/2 bunch of cilantro, chopped
  • 1 bunch of scallions, chopped
  • 10 oz boneless skinless chicken breast (seasoned with salth and pepper and baked or grilled)
  • 2 TBSP Roasted Sesame Seeds
  • 1/2 cup Slivered Almonds

Dressing:

  • 1 1/2 TBSP Sesame Oil
  • 3 TBSP peanut butter
  • 4 1/2 TBSP Hoisin Sauce
  • 1 TSP Asian Chili Sauce
  • 4 1/2 TBSP Rice Vinegar
  • 3 TBSP Splenda brown sugar mix
  • 1 1/2 TSP grated ginger

Directions:

  1. Prep all your veggies. Chop your lettuce, cabbage, scallions, carrots, and cilantro, and mix together.  If you do this ahead of time, store in a big sealed ziplock bag in the fridge.
  2. Salt and pepper your chicken, and either grill or bake it ahead of time.  I don’t like hot chicken on a cold salad, so i give mine plenty of time to cool.
  3. Assemble your salad by mixing the lettuce mix with your chicken and adding sesame seeds and almonds.
  4. Mix all of the dressing ingredients in a bowl with a wisk until you have a smooth mixture.
  5. Add Dressing to salad and mix everything together until dressing is evenly coating other ingredients.

Note: To serve as a side, omit chicken and serve as 8 servings. 155 cal per serving

Makes 4 very generous portions

1 Serving= 400 Calories

Appx 8 weight watchers points plus per serving

  
Dressing Ingredients:

Finished Dressing

Final Product:

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One Response to “Chinese Chopped Chicken Salad”

  1. Jennifer Johnson October 27, 2015 at 5:47 pm #

    This is one of the first recipes I’m going to try when I can eat salad again!

    Like

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