Excellent use of leftover rotisserie chicken! Quick and delicious! Substituted shredded carrots for sprouts. Definitely a keeper.
Cashew Chicken Salad with Mandarin Oranges
Iceberg lettuce holds up well and doesn't wilt or get soggy, even after being tossed with the dressing.
Yield: 4 servings (serving size: about 2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 300
- Calories from fat: 30%
- Fat: 10.1g
- Saturated fat: 2.6g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 2.2g
- Protein: 33.9g
- Carbohydrate: 18g
- Fiber: 2g
- Cholesterol: 94mg
- Iron: 2.6mg
- Sodium: 588mg
- Calcium: 54mg
Ingredients
- 3 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sugar
- 2 teaspoons hoisin sauce
- 1/2 teaspoon salt
- 4 cups shredded iceberg lettuce
- 3 cups shredded skinless, boneless rotisserie chicken breast
- 1 1/2 cups fresh bean sprouts
- 1/2 cup chopped green onions
- 2 tablespoons chopped dry-roasted cashews
- 1 (11-ounce) can mandarin oranges in light syrup, drained
Preparation
- Combine first 6 ingredients, stirring well with a whisk.
- Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.
Cashew Chicken Salad with Mandarin Oranges Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, Quick/Easy
- CUISINE: Asian
- MAIN INGREDIENT: Fruits, Poultry
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Mixed Citrus Green Salad
Cooking Light -
Shredded Chicken Salad
All You
advertisement
You want chicken? We've got it!
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy