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Chinese Chicken and Sugar Snap Pea Salad

Chinese Chicken and Sugar Snap Pea Salad
Makes: 4  servings Prep 20 mins Cook 10 mins


  • 8 wonton wrappers
  • Nonstick cooking spray
  • 5 tablespoons  seasoned rice wine vinegar
  • 3 tablespoons  orange juice
  • 2 tablespoons  peanut oil
  • 1 tablespoon  reduced-sodium soy sauce
  • 2 teaspoons  toasted sesame oil
  • 1 teaspoon  hot chili sauce
  • 2 large seedless oranges, peeled and segmented, membrane removed
  • 3/4 pound  sugar snap peas, trimmed and thinly sliced lengthwise (about 4 cups)
  • 2 cups  shredded carrots
  • 1 cup  shredded red cabbage
  • 4 scallions, thinly sliced
  • 3 cups  shredded breast meat from a rotisserie chicken, skin removed
  • 4 teaspoons  lightly toasted sesame seeds


1. Preheat the oven to 350 degrees.

2. Arrange wonton wrappers in a single layer on a parchment-paper-lined baking sheet; coat with cooking spray. Cut wrappers into 1/2-inch-thick strips. Bake until golden brown and crisp, 8 to 9 minutes. Remove from oven and let cool.

3. Meanwhile, in a large bowl, whisk together vinegar, orange juice, peanut oil, soy sauce, sesame oil and chili sauce.

4. Add oranges, peas, carrots, cabbage, scallions, chicken and half the wonton strips to bowl and toss to coat. Divide among four plates and sprinkle with sesame seeds and remaining wonton strips.

From FitnessMagazine.com