Chinese Chicken Salad

Name: Chinese Chicken Salad
Yield: serves 4
Ingredients: 1 cup Rockin’ Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie Asian sauce; Juice from 1 lime; 1 teaspoon chili garlic sauce; Shredded skinless breast meat from 1 rotisserie or roast chicken; 4 cups shredded red cabbage; 4 ounces snow peas, strings removed; 1/2 cup chopped fresh cilantro; 2 tablespoons black sesame seeds; 6 tablespoons textured vegetable protein (TVP), such as Bob’s Red Mill (optional)

December 9, 2011

I remember the first time I had “Chinese” chicken salad. It was at a trendy West Hollywood spot on Sunset Boulevard, and it could have been/should have been a lot better than it was. Fried noodles only do not a Chinese chicken salad make. In this recipe, textured vegetable protein, or TVP, replaces the noodles for crunch and bite. TVP is made from defatted soy flour, a by-product of making soybean oil. It’s high in protein and low in fat. TVP flakes are available in the health-food aisle of most major supermarkets.

Recipe notes

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