ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asian Chicken Salad

Prep time 13 mins
Cook time 1 min
Yield 4 servings (serving size: 1 lettuce leaf and 1 cup salad)
This quick and easy salad is a great way to use leftover roasted chicken.

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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

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

Oxmoor House Healthy Eating Collection