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

Chicken-and-Pickled Ginger Salad with Curry Dressing

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 cups cubed cooked chicken breast (about 8 ounces)
  • Curry Dressing
  • 5 cups torn romaine lettuce
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped pickled ginger
  • 1/4 cup chopped dry-roasted cashews
  • 1 (11-ounce) can mandarin oranges in light syrup, drained

Nutrition Information

  • calories 283
  • caloriesfromfat 31 %
  • fat 9.6 g
  • satfat 2 g
  • monofat 4.1 g
  • polyfat 2.8 g
  • protein 20.3 g
  • carbohydrate 29.1 g
  • fiber 2.2 g
  • cholesterol 48 mg
  • iron 2.2 mg
  • sodium 319 mg
  • calcium 45 mg

How to Make It

  1. Combine chicken and Curry Dressing in a medium bowl. Cover and chill 15 minutes.

  2. Combine chicken mixture, lettuce, and remaining ingredients; toss gently to coat. Serve salad immediately.

  3. Note: Totals for nutritional analysis include Curry Dressing.