Chinese Chicken Salad

Makes 4 servings.


4 cups spring salad mix
1 cup shredded Napa cabbage
1 small red pepper, cut in thin strips
1 small yellow pepper, cut in thin strips
2 ounces fresh snow peas, trimmed and cut in half on diagonal
½ cup sliced green onions
2 cups thin strips or shredded cooked chicken breast (about 1 pound)
3 tablespoons natural rice wine vinegar
1 ½ tablespoons Splenda Granular (or 2 Splenda packets)
1 tablespoon light soy sauce
½ teaspoon fresh grated ginger
2 tablespoons canola oil
1 ½ tablespoons sesame oil
Freshly ground pepper
½ cup crispy rice noodles (or sliced almonds*)

Chinese Chicken Salad


1. In a large bowl, toss together the salad mix, cabbage, peppers, snow peas, and green onions. Add chicken to bowl. Set aside.
2. Whisk together remaining ingredients except rice noodles and pour into bowl. Toss lightly and portion onto 4 plates. Top each salad with 2 tablespoons noodles (or nuts).

Nutritional Info (per serving):

Calories 320
Fat 15 grams (2 saturated)
Carbohydrate 13g
Fiber 3g
Protein 33g
Sodium 390mg

Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, ½ Carbohydrate, 1 Fat
Carbohydrate Choice: 1
WW point comparison: 7 points

Additional comments:

*If you are severely restricting your carbs, choose almonds instead of noodles and the carbohydrates decrease to 10 grams and the fiber increases to 5 grams. This will also increase each serving by 40 calories.

Marlene Koch, RD, is a registered dietitian who has specialized in delicious food and healthy lifestyles for over twenty years. Marlene holds a degree in Nutritional Science from the University of Los Angeles, California. Marlene is a best-selling author of healthy, low-sugar cookbooks. Marlene is a frequent guest on TV, radio and websites such as iVillage and
Read more about Marlene Koch

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