Chinese Style Chicken Salad
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 154.8
- Total Fat: 4.5 g
- Cholesterol: 64.3 mg
- Sodium: 248.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.6 g
- Protein: 23.8 g
View full nutritional breakdown of Chinese Style Chicken Salad calories by ingredient
Introduction
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free | Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |Number of Servings: 7
Ingredients
-
5 serving Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz.
2 1tsp Sesame Oil
.5 tsp Ginger Root
55 gram(s) bell pepper, red, sweet, raw
12 tsp Dijon Mustard (Great Value)
1 oz (22 whole kernels) Almonds, dry roasted
1 tbsp Cilantro, raw
1 tbsp Agave | Wholesome Sweeteners | Organic Blue Agave
Tips
Chef Note: you can turn this into a fun meal for your family by serving with assorted veggies cut in strips we like, carrots, red bell pepper, and zucchini and then offering generous leaves or romaine or butter butter lettuce to use as cups. Just fill the cups with your chicken salad then top with the fresh veggies and enjoy.
Directions
Preparation:
Clean chicken breast removing any fat and connective tissue, weight to 24 ounces. Rinse chicken under running cold water and place in a pot, cover with water. Bring water to boil then reduce heat to simmer and cover. Cook aprox 10-12 minutes or until a meat thermometer reads 165 degrees, remove chicken from the pot and chill in fridge until you are able to handle.
Meanwhile prepare the chopped pepper, cilantro, and ginger set aside. Put measured mustard in bowl and whisk in the agave first and then the sesame oil, add the pepper cilantro, ginger and nuts mix well.
Remove the chilled chicken from fridge, with gloved hands pull chicken into fine strips. Add pulled chicken to the dressing and mix well.
Serving Size: 7- 4 ounce Servings
Number of Servings: 7
Recipe submitted by SparkPeople user OUTRAGE20.
Clean chicken breast removing any fat and connective tissue, weight to 24 ounces. Rinse chicken under running cold water and place in a pot, cover with water. Bring water to boil then reduce heat to simmer and cover. Cook aprox 10-12 minutes or until a meat thermometer reads 165 degrees, remove chicken from the pot and chill in fridge until you are able to handle.
Meanwhile prepare the chopped pepper, cilantro, and ginger set aside. Put measured mustard in bowl and whisk in the agave first and then the sesame oil, add the pepper cilantro, ginger and nuts mix well.
Remove the chilled chicken from fridge, with gloved hands pull chicken into fine strips. Add pulled chicken to the dressing and mix well.
Serving Size: 7- 4 ounce Servings
Number of Servings: 7
Recipe submitted by SparkPeople user OUTRAGE20.