Chinese Chicken and Sugar Snap Pea Salad

 

 

Ingredients

• Nonstick cooking spray
• 5 tablespoons seasoned rice wine vinegar
• 3 tablespoons orange juice, freshly squeezed
• 2 tablespoons olive oil
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon hot chili sauce
• 2 large seedless oranges, peeled and segmented, membrane removed
• 3/4 pound sugar snap peas, trimmed and thinly sliced lengthwise (about 4 cups)
• 2 cups shredded carrots
• 1 cup shredded red cabbage
• 4 scallions, thinly sliced
• 3 cups shredded breast meat from a rotisserie chicken, skin removed
• 4 teaspoons lightly toasted  sesame seeds

Directions

1.  I n a large bowl, whisk together vinegar, orange juice, peanut oil, soy sauce, sesame oil and chili sauce.
2. Add oranges, peas, carrots, cabbage, scallions, chicken andtoss to coat. Divide among four plates and sprinkle with sesame seeds.