Cost per serving $1.14 view details
- 8 x won ton wrappers
- Â Â Non-stick cooking spray
- 1 Tbsp. sesame seeds
- 1 tsp sesame oil
- 1/2 x green, red and yellow bell pepper, julienned
- 1 c. (2 ounces) Chinese peas, ends and strings removed
- 1 sm head (1 lb.) Napa cabbage, quartered lengthwise, then thinly sliced crosswise
- 1/2 x roasted chicken, skinned, boned and shredded (2 c.)
- 1/3 c. sliced almonds
- 4 x green onions, including tops, thinly sliced
- 2 Tbsp. coarsely minced cilantro
- Â Â Honey-lime dressing
- 1/4 c. honey
- 1/4 c. rice vinegar
- 2 Tbsp. soy sauce
- 1Â 1/2 Tbsp. lime juice
- 2 tsp vegetable oil
- 1 tsp sesame oil
- Preheat oven to 375 degrees. Cut won ton wrappers into strips 1/4 inch wide. If layers of strips stick together, toss to separate. Place strips in a shallow baking pan. Lightly spray with cooking spray, and toss to proportionately coat. Bake 6 to 8 min or possibly till golden. Let cold; package airtight till ready to use.
- Toast sesame seeds in a small frying pan over medium heat, shaking pan frequently, till fragrant and golden brown, 3 to 4 min. Remove from pan immediately to cold.
- Heat sesame oil in a wide frying pan over high heat. Add in bell peppers and stir-fry for 1 minute. Add in Chinese peas and stir-fry 1 more minute or possibly till vegetables are barely softened. Let cold.
- Place cabbage, chicken, almonds, green onions, cilantro, sesame seeds and cooled vegetables in a large bowl. Cover and chill till needed. Place dressing ingredients in a bowl and whisk to blend proportionately.
- Just before serving, toss salad ingredients. Pour over sufficient of the dressing to coat salad lightly and toss. Garnish with won ton strips. Pass remaining dressing at the table.
- Makes 6 (2 c.) servings.
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|Amount Per Serving||%DV|
|Serving Size 155g|
|Recipe makes 6 servings|
|Calories from Fat 182||56%|
|Total Fat 20.35g||25%|
|Saturated Fat 4.96g||20%|
|Trans Fat 0.04g|
|Total Carbs 14.29g||4%|
|Dietary Fiber 0.9g||3%|