CHINESE CHICKEN SALAD
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. Serves 4
1 cup Rockin’ Asian Stir-Fry Sauce 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
½ cup chopped fresh cilantro
2 tablespoons black sesame seeds
6 tablespoons textured vegetable protein (TVP), such as Bob’s Red Mill (optional)
1. In a large bowl, whisk together the Asian sauce, lime juice, and chili garlic sauce. Add the shredded chicken, red cabbage, snow peas, cilantro, and sesame seeds. Toss the salad to combine. Chill in the refrigerator until serving time, up to 6 hours.
2. If desired, sprinkle the salad with textured vegetable protein right before serving.
