Spicy Chicken Salad
- Number of Servings: 12
Ingredients
6 cup, chopped Cabbage, fresh 1 carrot (7-1/2") Carrots, raw 4 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted .5 cup Diamond Sliced Almond 1 tsp Mustard Powder, Dried Spice - 1 tsp ggg (by MG7_FIT) 1 tsp Hot Pepper Sauce 2 tbsp Soy Sauce 8 tbsp Extra Virgin Olive Oil 4 tbsp Sesame Oil 10 tsp Lemon Juice 'Real Lemon' 100% juice
In a small bowl, mix:
* mustard
* hot pepper
* soy sauce
* olive oil
* sesame oil
* lemon juice
and set aside so the flavors can mingle.
Chop cabbage.
Dice or grate carrot.
Cut up chicken into bite sized pieces. It can be cold or warm.
Put in large bowl, add almonds and mix gently.
Add dressing and mix thoroughly. Let sit for an hour in the fridge for best flavor.
This is REALLY good for making ahead as it allows the flavors to mingle. Just stir before serving.
Serving Size: Makes 12 large servings
Number of Servings: 12
Recipe submitted by SparkPeople user ROMILLYMUELLER.
* mustard
* hot pepper
* soy sauce
* olive oil
* sesame oil
* lemon juice
and set aside so the flavors can mingle.
Chop cabbage.
Dice or grate carrot.
Cut up chicken into bite sized pieces. It can be cold or warm.
Put in large bowl, add almonds and mix gently.
Add dressing and mix thoroughly. Let sit for an hour in the fridge for best flavor.
This is REALLY good for making ahead as it allows the flavors to mingle. Just stir before serving.
Serving Size: Makes 12 large servings
Number of Servings: 12
Recipe submitted by SparkPeople user ROMILLYMUELLER.
Nutritional Info Amount Per Serving
- Calories: 260.3
- Total Fat: 18.6 g
- Cholesterol: 48.8 mg
- Sodium: 214.9 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.9 g
- Protein: 19.7 g
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