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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 395.1
  • Total Fat: 16.5 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,859.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 36.1 g

View full nutritional breakdown of Sheila's Asian Chicken Salad calories by ingredient
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Sheila's Asian Chicken Salad

Submitted by: EILEENOH

Introduction

My sister gave me a version of this recipe, but I reduced the sesame oil to help it fit into my eating plan. Remember to get the chicken marinating two hours before you make this, so the chicken can really absorb the flavors. This is a great salad for a hot day and no mayo! My sister gave me a version of this recipe, but I reduced the sesame oil to help it fit into my eating plan. Remember to get the chicken marinating two hours before you make this, so the chicken can really absorb the flavors. This is a great salad for a hot day and no mayo!
Number of Servings: 4

Ingredients

    Chicken:
    1 lb. boneless, skinless chicken breasts
    1/2 c. reduced sodium soy sauce
    2 T. grated fresh ginger
    1/2 c. dry white wine

    Salad:
    4 c. bok choy or napa cabbage, washed and sliced into thin ribbons
    2 T. sesame seeds (black looks cooler, but white works)
    2 c. fresh bean sprouts, rinsed and drained
    1 c. snow peas, trimmed and sliced on the diagonal
    1/2 c. sliced almonds (toasted and cool)

    Dressing:
    2 cloves of garlic, mashed or minced
    2 T. reduced sodium soy sauce
    1 T. honey
    3 T. rice vinegar
    1 T. grated fresh ginger
    2 T. toasted sesame oil

Tips

If you are making the salad in advance, keep the salad chilled but do not add dressing until just before serving.


Directions

Mix ingredients for marinade, add chicken and marinate for 2 hours.

After two hours, remove chicken from marinade and discard liquid. Pat chicken dry and grill or saute. Allow chicken to cool, then slice thinly.

While chicken is cooling, combine salad ingredients and make the dressing. Add cooled chicken to salad, pour dressing over salad and serve immediately.


Serving Size: Makes 4 to 6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EILEENOH.






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