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Asian Chicken Salad

/ Source: Cooking Light
SERVINGS
4
RATE THIS RECIPE
(13)
Asian Chicken Salad
Becky Luigart-Stayner / Cooking Light
SERVINGS
4
RATE THIS RECIPE
(13)

Ingredients

Ingredients
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1 teaspoon honey
  • 6 cups gourmet salad greens
  • 2 cups chopped cooked chicken
  • 1 cup matchstick-cut carrots
  • 1 cup snow peas, trimmed and cut lengthwise into thin strips
  • 2 tablespoons sliced almonds, toasted
  • Chef notes

    Put this main dish chicken salad on the table with soft breadsticks and a healthy dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.

    Preparation

    1.

    Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.

    Nutritional Information:

    Calories: 172Calories from fat: 31 %Fat: 6 gSatfat: 0.9 gMonofat: 2.7 gPolyfat 2 gProtein: 19.6 gCarbohydrate: 10.9 gFiber: 3.5 gCholesterol: 38 mgIron: 1.6 mgSodium: 538 mgCalcium: 73 mg

    Source: Cooking Light