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 37g 57%
  • Carbs 29g 10%
  • Saturated 6g 28%
  • Fiber 5g 18%
  • Trans 0g
  • Sugars 21g
  • Monounsaturated 19g
  • Polyunsaturated 7g
  • Protein 108g 216%
  • Cholesterol 330mg 110%
  • Sodium 797mg 33%
  • Calcium 120mg 12%
  • Magnesium 198mg 50%
  • Potassium 2,000mg 57%
  • Iron 4mg 23%
  • Zinc 4mg 27%
  • Phosphorus 1,095mg 156%
  • Vitamin A 158µg 18%
  • Vitamin C 68mg 114%
  • Thiamin (B1) 1mg 35%
  • Riboflavin (B2) 1mg 64%
  • Niacin (B3) 45mg 225%
  • Vitamin B6 4mg 194%
  • Folic Acid (B9) 118µg 30%
  • Vitamin B12 1µg 16%
  • Vitamin D 5IU 1%
  • Vitamin E 9mg 46%
  • Vitamin K 247µg 309%
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