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Asian Chicken Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 3/4 cups)
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.

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

Nutrition 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

How to Make It

  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.

    Slicing and Dicing Carrot

Cook's Notes

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.