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Chinese Chicken Salad

Our good friend Sussan invited us over for lunch! She wanted to experiment with a Hungry Girl recipe. This sounded like a perfect afternoon get-away to us! 😉

You can click HERE for the official Hungry Girl Scoopable Chinese Chicken Salad recipe!

Sussan was feelin’ feisty! Like her broccoli?? 😉 She had already prepared this recipe the night before, so we were able to eat right away when we arrived. She had put together the original recipe which is a chilled version…. after talking about what we did and did not like about the meal… we decided to make a “warm” version… here’s the play by play!

Here’s what you will need:

  • One 16-oz. package (about 5 1/2 cups) dry broccoli cole slaw
  • One 8-oz. can (about 1 cup) sliced water chestnuts, drained
  • 1 cup canned mandarin orange segments packed in juice (or light syrup), drained and chopped
  • 1 cup chopped scallions
  • 12 oz. cooked and chopped skinless lean chicken breast
  • 3/4 cup low-fat sesame ginger dressing (like Newman’s Own Lighten Up!)

This was a super quick meal to prepare… but we ALL THREE whipped it up…

Start out by cooking the chicken… over high heat… add garlic salt and pepper to taste…

Measure out the dressing…

After the chicken is cooked through, add the onion…

… the water chestnuts, dressing… (all while wearing blinged out bracelets!!)

… then the broccoli slaw…

Strike a pose while it simmers…

The broccoli slaw becomes “noodle-like”…

At the end we tossed in the mandarine oranges! They added and extra punch of flavor! So good!!!

Serving Size – 1.5 cups

Sussan even sent us home with left overs!!! Thanks so  much for having us today – we loved it! :)