Asian Chicken salad
- Number of Servings: 4
Ingredients
1 large carrot, peeled3 cups shredded napa cabbage, from 1 small cabbage3 cups shredded romaine lettuce, from 1 small lettuce1 small red bell pepper, seeded and deveined, thinly sliced2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)1/2 cup slivered almonds, toasted1 tablespoon toasted white or black sesame seedsDressing:1/4 cup peanut or vegetable oil2 tablespoons low-sodium soy sauce2 tablespoons rice vinegar*1/2 teaspoon granulated sugarKosher salt and freshly ground black pepper, optional
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
Pour the dressing over the salad and toss well.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MORTALMOM.
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
Pour the dressing over the salad and toss well.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MORTALMOM.
Nutritional Info Amount Per Serving
- Calories: 342.5
- Total Fat: 23.0 g
- Cholesterol: 49.3 mg
- Sodium: 380.9 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.8 g
- Protein: 25.4 g
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