Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use prepackaged rotisserie chicken in this quick salad from Tim Creehan of Beach Walk Café in Destin, Florida.

Recipe by Cooking Light April 1999

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups cabbage mixture, 2/3 cup chicken mixture, about 3 tablespoons bell pepper, and 1/2 cup sprouts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a nonstick skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Combine mushrooms, vinegar, and next 8 ingredients (vinegar though garlic) in a bowl. Add chicken; toss to coat. Cover and refrigerate 30 minutes.

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  • Combine napa cabbage, romaine, and red cabbage. Divide cabbage mixture evenly among 6 plates; top each serving with chicken mixture, bell pepper, and sprouts.

Source

Beach Walk Café, Destin, Florida

Nutrition Facts

160 calories; calories from fat 29%; fat 5.2g; saturated fat 1.2g; mono fat 1.6g; poly fat 2g; protein 21g; carbohydrates 7.8g; fiber 2.1g; cholesterol 47mg; iron 1.8mg; sodium 1145mg; calcium 93mg.
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