Asian Chicken Salad
- Number of Servings: 6
Ingredients
1/4 C reduced-sodium soy sauce3 T rice wine vinegar1-1/2 T brown sugar1-1/2 T sesame oil1-1/2 T chile-garlic sauce3 T canola oil1 T minced fresh ginger2 cloves garlic, minced1 T tahini paste (optional)3/4 C reduced sodium fat free chicken broth2 T sesame seeds8 C shredded napa cabbage1-1/2 C shredded carrots5 radishes, sliced1/2 C chopped scallions3-1/2 C shredded skinless cooked chicken
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.
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.
Nutritional Info 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
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