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Cook'n with Betty Crocker 
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Chinese Chicken Salad with Peanut Dressing |
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Serves: 4 Print this RecipeLeftover egg roll skins can be used to make the crispy wonton strips. They are also great for low-fat snacking! Crispy wonton wrappers strips (see recipe) Warm peanuts Dressing (see recipe) 1 (8-ounce) can pineapple tidbits in juice, drained and juice reserved 1/2 pound Chinese pea pods (2 cups) 6 cups shredded Romaine lettuce 1 large red bell pepper, cut lengthwise into fourths and sliced corsswise 1 cup shredded cooked chicken breast 1/4 cup sliced green onions (3 medium) Prepare Crispy Wonton Strips and Warm Peanut Dressing, using reserved pineapple juice for the dressing recipe. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain. Cut pea pods in half. Toss romaine, pea pods, bell pepper and pineapple. Divide among 4 plates. Top with chicken, peanut dressing and green onions. Garnish with wonton strips. Crispy Wonton Strips 1 tablespoon water 1 tablespoon soy sauce Dash of garlic powder 12 wonton skins Sesame seed, if desired Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Mix water, soy sauce and garlic powder; brush on wonton skins. Cut each skin into 3/8-inch strips. Place strips on cookie sheet. Sprinkle with sesame seed. Bake 6 to 8 minutes or until golden brown; cool. Warm Peanut Dressing 1/3 cup unsweetened pineapple juice 1/4 cup water 1 1/4 teaspoons ground coriander 1 teaspoon cornstarch 2 cloves garlic, finely chopped 2 tablespoons creamy peanut butter 1 1/2 tablespoons cider vinegar 2 teaspoons soy sauce 1 1/2 teaspoons grated gingerroot Heat all ingredients to boiling in 1-quart saucepan, stirring constantly. Stir until smooth; remove from heat. Let stand 5 minutes. 1 Serving: Calories 285 (Calories from Fat 65); Fat 7g (Saturated 1g); Cholesterol 25mg; Sodium 650mg; Carbohydrate 39g (Dietary Fiber 4g); Protein 20g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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