Thinly slice chicken into small slices or slivers. Marinate in sauce for 4 hours or overnight.
Thinly slice Napa cabbage and add in other vegetables. Can add rice noodles too.
Pan fry chicken and serve over salad. Use more sauce for dressing.
A great crispy salad. Kids like it (a little bit) too! I slice the chicken in long strips. I found it helpful to cut the chicken breast in half so that the entire breast is thinner first, then cut in strips. I think the thinner the strips the better. I marinade the meat in the same salad dressing for a few hours. Everything else is VERY easy to put together. If you don't like cabbage, no problems. Make sure you cut the cabbage in narrow strips too as it won't be as tough. I prefer this over regular lettuce now as it's got a bit of a crunch to it. The fried rice noodles are good on it, but I tend to leave those out as they are friend. The kids loved them though. Just make sure the oil you cook them in is hot before you put them in (a good 350). They fry up in about 2 seconds when the oil is hot and they become very brittle and a nice crunch. If the oil isn't hot enough, they stay on the hotter side.
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 196 (27%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 171.1mg||53 %|
|Sodium 1329.6mg||46 %|
|Potassium 1111.6mg||29 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 58.4g|
|Protein 71.4g||102 %|
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Calories per serving: 737
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