Good Lifestyle

Thissalad is one of the ultimate merger foods in the world. It is a dish inspired by an east popularized by an Austrian chef (Wolfgang Puck) in Beverly Hills (at his spago restaurant in the 1980s). Whatever its disparate origins, it is undeniably one of the most popular salads in America, sharing spaces on menus in four-star and Wendy's restaurants. Too bad that most versions are nutritional disasters, with too much vinaigrette and too many fried noodles. This clearer version of the Chinesechicken The salad is faithful to the original creation of Wolfgang.

Nutrition:380 calories, 21 g of grease (3.5 g saturated), 23 g of carbohydrates

Serve 4

You will need

1 head Napa cabbage
1/2 red head cabbage
1/2 c. Soup
2 chicken chicken cups chopped or shredded (freshly grilled or a chicken to the roasting store purchased)
1/3 cupAsian style vinaigrette, AsShiitake Vinaigrette and Sesame of Annie
1 cup of fresh cilantro leaves
1 cup of tangerine oranges canned, drained (make sure mandarins are stored in water, not syrup. You do not want fructose corn syrup in your salad, is not it?)
1/4 cup of sliced ​​almonds, grilled
Black salt and pepper

How to do it

1. Slice the cabbages in two in the direction of length and remove the hearts.
2. Slice cabbage into thin bands.
3. Mix with sugar in a large bowl.
4. If the chicken is cold, mix a few tablespoons of vinaigrette and heat in a 50% power microwave.
5. Add cabbage, as well as cilantro, mandarins, almonds and remaining vinaigrette. Mix to combine.
6. Season with salt and pepper.

Eat

Properly salad

Most salads find themselves on-dressed, which compromises the flavor and the inherent nutritional value of creation. For a properly dressed salad, add the vinaigrette some tablespoons at a time before serving (otherwise lettuce will be locked up) and use a pair of clamps to carefully distribute each new addition. Pick a sheet and taste; It should have a light shine, not a big layer of vinaigrette.

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