Chicken-and-Pickled Ginger Salad with Curry Dressing

Cooking Light
4 servings (serving size: 1 1/2 cups)

Ingredients

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2 cups cubed cooked chicken breast (about 8 ounces)
5 cups torn romaine lettuce
1/2 cup thinly sliced red onion
1/4 cup chopped pickled ginger
1/4 cup chopped dry-roasted cashews
1 (11-ounce) can mandarin oranges in light syrup, drained

Preparation

Combine chicken and Curry Dressing in a medium bowl. Cover and chill 15 minutes.

Combine chicken mixture, lettuce, and remaining ingredients; toss gently to coat. Serve salad immediately.

Note: Totals for nutritional analysis include Curry Dressing.

Created date

July 2004

Nutritional Information

Calories 283
Caloriesfromfat 31 %
Fat 9.6 g
Satfat 2 g
Monofat 4.1 g
Polyfat 2.8 g
Protein 20.3 g
Carbohydrate 29.1 g
Fiber 2.2 g
Cholesterol 48 mg
Iron 2.2 mg
Sodium 319 mg
Calcium 45 mg