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Asian Chicken Salad

Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
8 Servings - 40 min - kitchendaily.com
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Servings:8  | Calories:295 | Total Fat:12g  | Chol:109mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 2g
10 %
Total Carb 7g
2 %
Fiber 1g
4 %
Sugars 4g
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Cholesterol 109mg
36 %
Sodium 706mg
29 %
Protein 38g
76 %
Calories:
32% Cooked chicken
32% Cooked chicken
18% Others combined
15% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1/4 cup reduced-sodium soy sauce
3 Tbsp rice wine vinegar
1 1/2 Tbsp brown sugar
1 1/2 tsp sesame oil
3 Tbsp canola oil
1 Tbsp minced fresh ginger
2 clove garlic, minced
1 Tbsp shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)
3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
2 Tbsp sesame seeds
1 1/2 cup grated carrot (2-3 medium)
5 radish, sliced (about 1 cup)
1/2 cup chopped scallion
3 1/2 cup shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)

Directions : View recipe directions on kitchendaily.com
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