Kung Pao Chick'N Salad – a delicious recipe with Sichuan Dressing, rice vinegar, balsamic vinegar, oil, garlic, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Dressing: Place all ingredients in a canning jar. Shake well. Set aside.
2
Salad: Cook chick'n strips in a non-stick skillet sprayed with cooking spray until browned. Divide all the salad ingredients between two dinner plates. You can toss it all together or place each item around the greens like the spokes of a wheel. Shake the dressing again and pour over the salad.
159
kcal
Calories
10
g
Fat
14
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 19 ingredients. The key ingredients include: Sichuan Dressing:, 1 tablespoon rice vinegar, 1 tablespoon balsamic vinegar, 1 tablespoon oil, and more.
Yes, Kung Pao Chick'N Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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