Quick Asian Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz Chicken breast (no skin or bones)1 clove garlic, minced4 c finely shredded cabbage (for convenience: 1 bag cabbage/carrot slaw from grocer)2 scallions, chopped white and green parts1/2 large red bell pepper, chopped1/4 c honey1 tsp sesame oil1 TBS evoo1 TBS light soy saucejuice of one lime1+ tsp freshly grated ginger root1/4 c slivered almonds
Spray non stick pan and heat garlic; once up to temp (med high) add chicken to brown.
Lower heat and continue to cook chicken to done (add a bit of water if necessary).
Once cooked allow to cool then shred into rough pieces.
In a large salad bowl mix together: chicken, peppers, scallions, and cabbage.
In a small jar or container with lid combine: honey, oils, lime juice, ginger, soy sauce. Shake to mix throughly.
Toss dressing with salad. Sprinkle almonds on top as garnish.
Makes 4 entree size servings or 6 generous side salad servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELGAL01.
Lower heat and continue to cook chicken to done (add a bit of water if necessary).
Once cooked allow to cool then shred into rough pieces.
In a large salad bowl mix together: chicken, peppers, scallions, and cabbage.
In a small jar or container with lid combine: honey, oils, lime juice, ginger, soy sauce. Shake to mix throughly.
Toss dressing with salad. Sprinkle almonds on top as garnish.
Makes 4 entree size servings or 6 generous side salad servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELGAL01.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 9.4 g
- Cholesterol: 49.3 mg
- Sodium: 214.5 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.1 g
- Protein: 22.8 g
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