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

Nutritional Information

Calories 172
Caloriesfromfat 31 %
Fat 6 g
Satfat 0.9 g
Monofat 2.7 g
Polyfat 2 g
Protein 19.6 g
Carbohydrate 10.9 g
Fiber 3.5 g
Cholesterol 38 mg
Iron 1.6 mg
Sodium 538 mg
Calcium 73 mg

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. 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.

Karen Levin,

June 2008