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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 294.3
  • Total Fat: 15.8 g
  • Cholesterol: 61.6 mg
  • Sodium: 530.7 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 25.7 g

View full nutritional breakdown of Asian Chicken Salad calories by ingredient
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Asian Chicken Salad

Submitted by: CHIQUILETTE


Number of Servings: 6

Ingredients

    1/4 C reduced-sodium soy sauce
    3 T rice wine vinegar
    1-1/2 T brown sugar
    1-1/2 T sesame oil
    1-1/2 T chile-garlic sauce
    3 T canola oil
    1 T minced fresh ginger
    2 cloves garlic, minced
    1 T tahini paste (optional)
    3/4 C reduced sodium fat free chicken broth
    2 T sesame seeds
    8 C shredded napa cabbage
    1-1/2 C shredded carrots
    5 radishes, sliced
    1/2 C chopped scallions
    3-1/2 C shredded skinless cooked chicken

Directions

To prepare dressing: Combine soy sauce, vinegar, brown sugar, sasame oil, and chile-garic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over med-high heat. Add ginger and garlic; cook, sgtirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring a simmer. Whisk in tahini and broth; cook until reduced slightly, 3-4 minutes. Let cool.

To prepare salad: Heat a small dry skillet over med-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1-2 minutes. Transfer to small plate and cool.

Combine cabbage, carrots, radishes, scallions, and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Yield: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHIQUILETTE.






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