Chicken Salad with Asian Vinaigrette

Holly Clegg

Ingredients

For the Asian vinaigrette

  • 2 Tablespoons  seasoned rice vinegar
  • 1 Tablespoon  honey
  • 1 Tablespoon  low-sodium soy sauce
  • 1 Tablespoon  grated fresh ginger or 1 teaspoon ground ginger
  • 1 Teaspoon  sesame oil
  • 1 Tablespoon  olive oil
  •  Dash of  crushed red pepper flakes

For the chicken salad

  • 2 Cups  cooked, skinless chicken breasts, cut into chunks
  • 1/3 Cup  chopped green onion
  • 2 Tablespoons  chopped parsley
  • 1/4 Cup  chopped red bell pepper
  • 2 Tablespoons  sliced almonds, toasted

Leftover chicken turns into a powerful chicken salad with a touch of Asian flavor.

Click here to see 10 Easy Summer Chicken Recipes

Click here to see 101 Ways to Cook Chicken

Directions

For the Asian vinaigrette

In small bowl, whisk together all of the ingredients. 

For the chicken salad

In bowl combine the chicken, green onion, parsley, and bell pepper. Toss with the Asian vinaigrette and almonds before serving.  

Nutrition

Calories per serving:

224 calories

Dietary restrictions:

Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

11%

Servings:

4
  • Fat 9g 14%
  • Carbs 7g 2%
  • Saturated 1g 7%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 27g 54%
  • Cholesterol 82mg 27%
  • Sodium 199mg 8%
  • Calcium 30mg 3%
  • Magnesium 50mg 12%
  • Potassium 500mg 14%
  • Iron 1mg 6%
  • Zinc 1mg 7%
  • Phosphorus 274mg 39%
  • Vitamin A 40µg 4%
  • Vitamin C 17mg 29%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 11mg 56%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 30µg 7%
  • Vitamin B12 0µg 4%
  • Vitamin D 1IU 0%
  • Vitamin E 2mg 11%
  • Vitamin K 62µg 77%
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