Asian Chicken Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Asian Chicken Salad calories by ingredient
Introduction
Adapted from a Hungry Girl recipe.Makes 8 sandwich servings, but you can also just have it solo or with rice. Try throwing some cashews in for crunch and additional nutrients.
You can use any pre-cooked chicken, but I prefer to poach on the bone since it adds no fat and you can turn the water into stock when you're done. Adapted from a Hungry Girl recipe.
Makes 8 sandwich servings, but you can also just have it solo or with rice. Try throwing some cashews in for crunch and additional nutrients.
You can use any pre-cooked chicken, but I prefer to poach on the bone since it adds no fat and you can turn the water into stock when you're done.
Number of Servings: 8
Ingredients
-
Chicken:
2 whole chicken breasts, bone-in
1 onion
1 tbsp whole peppercorns
2 bay leaves
5 cloves garlic, whole
Salad:
1 bag broccoli slaw
1 large bunch of scallions
1 15oz cans Mandarin Oranges in light syrup, drained
Low fat sesame dressing
Directions
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.