Chicken Salad with Asian Vinaigrette Recipe


Nutrition

Cal/Serving: 215
Daily Value: 11%
Servings: 4

Low-Carb
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g14%
Saturated1g7%
Trans0g0%
Carbs7g2%
Fiber1g4%
Sugars5g0%
Protein25g51%
Cholesterol72mg24%
Sodium268mg11%
Calcium26mg3%
Magnesium45mg11%
Potassium519mg15%
Iron1mg5%
Zinc1mg6%
Phosphorus266mg38%
Vitamin A615IU12%
Vitamin C18mg29%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg10%
Niacin (B3)12mg61%
Vitamin B61mg44%
Folic Acid (B9)20µg5%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K51µg64%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Holly Clegg

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

4
Ratings4

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

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.  

Recipe Details

 

This recipe was adapted from cooking expert Holly Clegg. Visit her website for more delicious recipes and healthy cooking tips.

Servings: 4

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