Asian Chicken Salad
- Number of Servings: 8
Ingredients
Chicken:2 whole chicken breasts, bone-in1 onion1 tbsp whole peppercorns2 bay leaves5 cloves garlic, wholeSalad:1 bag broccoli slaw1 large bunch of scallions1 15oz cans Mandarin Oranges in light syrup, drainedLow fat sesame dressing
Poach the chicken:
Add all chicken ingredients to a stock pot and cover with water. Make sure it's covered by at least an inch. Bring to a boil and let it boil for 10 minutes. Cover and turn off heat. Let sit for an additional 10- 15 minutes until cooked through. Remove chicken and let cool. Reduce the liquid by half for homemade stock. Once chicken is cool, shred.
Combine chicken and all salad ingredients (except the dressing). Serve wrapped in a whole wheat tortilla, lettuce leaves or plain.
When you're ready to serve, add dressing. If you're going to have leftovers, only dress what you need.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUUKWORM14.
Add all chicken ingredients to a stock pot and cover with water. Make sure it's covered by at least an inch. Bring to a boil and let it boil for 10 minutes. Cover and turn off heat. Let sit for an additional 10- 15 minutes until cooked through. Remove chicken and let cool. Reduce the liquid by half for homemade stock. Once chicken is cool, shred.
Combine chicken and all salad ingredients (except the dressing). Serve wrapped in a whole wheat tortilla, lettuce leaves or plain.
When you're ready to serve, add dressing. If you're going to have leftovers, only dress what you need.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 164.9
- Total Fat: 2.3 g
- Cholesterol: 34.2 mg
- Sodium: 220.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.7 g
- Protein: 16.2 g
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