I adapted this recipe from a Pampered Chef recipe (pulled out all references to their products which made for a confusing read), but I haven't tried it yet. It looks so fresh and yummy for a summer dinner, though!
WARNING: contains peanut butter!
Wontons & Dressing
24 wonton wrappers
1/2 cup rice vinegar
3 Tbsp. unsalted creamy peanut butter
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. canola oil
2 Tbsp. toasted sesame oil
2 Tbsp. sugar
2 tsp. grated fresh gingerroot
2 garlic cloves, pressed
1/4 tsp. coarsely ground black pepper
Salad
3 cups each shredded Napa cabbage, red cabbage and Romaine lettuce
4 green onions with tops, thinly sliced
1/2 tsp. canola oil
18 oz. boneless, skinless chicken breasts
1/4 tsp. coarsely ground black pepper
1/8 tsp. salt
1 can mandarin oranges, drained
Directions:
1. Preheat oven to 400°F. Stack wonton wrappers and cut into eight. Lightly spray strips with nonstick cooking spray; toss to coat. Distribute evenly over cookie sheet bake 10-14 minutes or until golden brown. Remove cookie sheet from oven and cool completely.
2. Meanwhile, for dressing, combine vinegar, peanut butter, soy sauce, oils, sugar, ginger, pressed garlic and black pepper in small bowl; whisk until smooth. Set aside. For salad, in a large bowl, combine cabbages, lettuce and green onions; toss to combine and set aside.
3. Heat oil in a skillet over medium-high heat 1-3 minutes or until shimmering. Cut chicken crosswise into 1/2-in. slices. Season chicken with black pepper and salt; cook 2-4 minutes or until golden brown, stirring occasionally. Remove chicken from Skillet to medium bowl and toss with 1/4 cup of the dressing.
4. Pour remaining dressing over cabbage mixture; toss gently to coat. Transfer cabbage mixture to large serving bowl, leaving excess dressing in mixing bowl; top with chicken, wonton strips and orange segments.
Yield: 6 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat
1.5 g, Cholesterol 55 mg, Carbohydrate 35 g, Protein 24 g, Sodium 500 mg, Fiber 4 g
U.S. Diabetic Exchanges Per Serving: 1 starch, 1 fruit, 1 vegetable, 3 low-fat meat (2 carb)
1/2 cup rice vinegar
3 Tbsp. unsalted creamy peanut butter
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. canola oil
2 Tbsp. toasted sesame oil
2 Tbsp. sugar
2 tsp. grated fresh gingerroot
2 garlic cloves, pressed
1/4 tsp. coarsely ground black pepper
Salad
3 cups each shredded Napa cabbage, red cabbage and Romaine lettuce
4 green onions with tops, thinly sliced
1/2 tsp. canola oil
18 oz. boneless, skinless chicken breasts
1/4 tsp. coarsely ground black pepper
1/8 tsp. salt
1 can mandarin oranges, drained
1. Preheat oven to 400°F. Stack wonton wrappers and cut into eight. Lightly spray strips with nonstick cooking spray; toss to coat. Distribute evenly over cookie sheet bake 10-14 minutes or until golden brown. Remove cookie sheet from oven and cool completely.
2. Meanwhile, for dressing, combine vinegar, peanut butter, soy sauce, oils, sugar, ginger, pressed garlic and black pepper in small bowl; whisk until smooth. Set aside. For salad, in a large bowl, combine cabbages, lettuce and green onions; toss to combine and set aside.
3. Heat oil in a skillet over medium-high heat 1-3 minutes or until shimmering. Cut chicken crosswise into 1/2-in. slices. Season chicken with black pepper and salt; cook 2-4 minutes or until golden brown, stirring occasionally. Remove chicken from Skillet to medium bowl and toss with 1/4 cup of the dressing.
4. Pour remaining dressing over cabbage mixture; toss gently to coat. Transfer cabbage mixture to large serving bowl, leaving excess dressing in mixing bowl; top with chicken, wonton strips and orange segments.
Yield: 6 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat
1.5 g, Cholesterol 55 mg, Carbohydrate 35 g, Protein 24 g, Sodium 500 mg, Fiber 4 g
U.S. Diabetic Exchanges Per Serving: 1 starch, 1 fruit, 1 vegetable, 3 low-fat meat (2 carb)
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