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Country Chicken Salad Recipe

Country Chicken Salad Recipe - 6 servings


2 whole chicken breasts, skinned and boned

1 tablespoon peanut oil

1 small head cauliflower, florets only

3 stalks celery, cut on the diagonal into 1 1/2-inch pieces

12 fresh mushrooms, sliced

6 1/2 ounce can whole water chestnuts, drained

1/2 red pepper, cut into julienne strips

1 head Chinese cabbage, shredded

1 1/2 cups bean sprouts

1/4 cup reduced-sodium soy sauce

2 tablespoons rice vinegar


Cut chicken into julienne strips and saute in a nonstick skillet 10-15 minutes, or until cooked; chill. Heat oil in a wok. Add cauliflower, stir-fry 4 minutes. Add celery; stir-fry 2 minutes. Add mushrooms, water chestnuts and red and green pepper, stir fry 3-4 monutes, or until all vegetables are crisp-tender. Chill. Before serving, toss vegetables with chicken, cabbage and bean sprouts. Combine soy sauce and vinegar, pour over vegetables.

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