Asian Chicken Salad

Oxmoor House
This quick and easy salad is a great way to use leftover roasted chicken.
4 servings (serving size: 1 lettuce leaf and 1 cup salad)

Ingredients

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2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 1/3 cups diagonally halved snow peas
8 ounces ready-to-eat roasted skinless boneless chicken breast halves (such as Tyson), shredded
1 cup chopped cucumber (about 1)
1 (11-ounce) can mandarin orange sections, drained
1/4 cup diagonally cut green onions
2 tablespoons chopped fresh cilantro
4 romaine lettuce leaves

Preparation

Prep: 13 Minutes
Cook: 1 Minute

Combine first 6 ingredients in a small bowl; stir with a whisk.

Steam snow peas, covered, 1 to 2 minutes or until crisp-tender. Rinse with cold water; drain well.

Combine snow peas and next 5 ingredients in a large bowl. Add dressing, and toss gently.

Serve salad immediately over lettuce leaves, or cover and chill until ready to serve.

Created date

March 2010

Nutritional Information

Calories 181
Fat 5.6 g
Satfat 1.1 g
Protein 19.4 g
Carbohydrate 13.2 g
Cholesterol 48 mg
Iron 1.9 mg
Sodium 183 mg
Caloriesfromfat 28 %
Fiber 1.8 g
Calcium 40 mg