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:

223 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 37g 57%
  • Carbs 28g 9%
  • Saturated 6g 28%
  • Fiber 4g 16%
  • Trans 0g
  • Sugars 21g
  • Protein 107g 215%
  • Cholesterol 330mg 110%
  • Sodium 794mg 33%
  • Calcium 106mg 11%
  • Magnesium 194mg 49%
  • Potassium 1,944mg 56%
  • Iron 4mg 21%
  • Zinc 4mg 27%
  • Phosphorus 1,087mg 155%
  • Vitamin A 2,439IU 49%
  • Vitamin C 65mg 108%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 1mg 63%
  • Niacin (B3) 45mg 224%
  • Vitamin B6 4mg 194%
  • Folic Acid (B9) 105µg 26%
  • Vitamin B12 1µg 16%
  • Vitamin D 5IU 1%
  • Vitamin E 9mg 45%
  • Vitamin K 205µg 257%
  • Fatty acids, total monounsaturated 19g
  • Fatty acids, total polyunsaturated 7g
See detailed nutritional info Have a question about nutritional data? Let us know.

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