Friday recipe: scoopable Chinese chicken salad

March 28, 2014 —

I was delighted when The Des Moines Register featured DMU’s healthy cooking elective in its Iowa Life section on Monday. Co-taught by David Spreadbury, Ph.D., chair of biochemistry and nutrition, and Joy Schiller, M.S., CHES, wellness director, the popular class gives students knowledge and hands-on experiences in equipping a pantry, cooking with healthy ingredients and preparing nutritious, affordable recipes. The idea is that as students learn to feed themselves healthfully, they’re also gaining practical information they can pass on to their future patients.

David Spreadbury and Joy Schiller teach a hands-on nutrition elective in DMU's wellness center kitchen.

David Spreadbury and Joy Schiller teach a hands-on nutrition elective in DMU’s wellness center kitchen.

“My whole philosophy is if you can get them to adopt health eating habits themselves, then they are going to be much more of an advocate for healthy eating for their patients,” the article quoted Dr. Spreadbury. Despite the key role that diet plays in one’s health, he estimates that only about 25 percent of medical schools offer nutrition as part of their curriculum.

The Register article features three recipes from the class. You also can learn more about DMU’s healthy cooking elective here and watch a video of the class in action here. Below is another delicious recipe from Joy.

Scoopable Chinese chicken salad (makes five servings)

  • 16-ounce package (about 5 1/2 cups) dry broccoli cole slaw
  • 8-ounce can sliced water chestnuts, drained
  • 1 cup canned Mandarin orange segments packed in juice, drained and chopped
  • 1 cup chopped scallions
  • 12 ounces cooked, chopped skinless lean chicken breast
  • 3/4 cup low-fat sesame ginger dressing (like Newman’s Own Lite Low-fat Sesame Ginger Dressing)

In a large bowl, combine slaw, water chestnuts, orange segments, scallions and chicken. Mix well. Top with dressing and toss to coat.

Nutritional info per serving: calories, 195; fat, 3g; sodium, 595mg; carbohydrates, 21g; fiber, 4.5g; sugars, 12.5 g; protein, 22.5g


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.

Comments