Asian Chicken Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Put this main dish chicken salad on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 31%
  • Fat: 6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2g
  • Protein: 19.6g
  • Carbohydrate: 10.9g
  • Fiber: 3.5g
  • Cholesterol: 38mg
  • Iron: 1.6mg
  • Sodium: 538mg
  • Calcium: 73mg

Ingredients

  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1 teaspoon honey
  • 6 cups gourmet salad greens
  • 2 cups chopped cooked chicken
  • 1 cup matchstick-cut carrots
  • 1 cup snow peas, trimmed and cut lengthwise into thin strips
  • 2 tablespoons sliced almonds, toasted

Preparation

  1. 1. Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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