To print: Select File and then Print from your browser's menu
Return to recipe

Adjust Font Size :
 

Asian rainbow chicken salad

Preparation time: 25 minutes

2 cups chopped, cooked chicken (light meat)
4 cups napa cabbage, shredded coarsely
1 cup red cabbage, shredded coarsely
3/4 cup sliced mushrooms
1 cup shredded carrots
3 tablespoons chopped fresh cilantro
1 cup sliced cucumbers
1 cup sliced green onions
1 cup canned mandarin oranges, drained
2 tablespoons chopped, unsalted peanuts
2 tablespoons peanut oil
4 tablespoons rice vinegar
3/4 teaspoon black pepper
1 teaspoon light soy sauce
1 clove garlic, minced
1 teaspoon Dijon mustard
1 1/2 teaspoons honey

In a large salad bowl, add chicken, shredded napa cabbage, shredded red cabbage, sliced mushrooms, shredded carrots, fresh cilantro, sliced cucumbers, sliced green onions, mandarin oranges, and chopped peanuts. In a small mixing bowl, whisk together peanut oil, rice vinegar, black pepper, light soy sauce, minced garlic, mustard, and honey. Add dressing to salad and toss to distribute all ingredients. Serve immediately.

Yield: 12 cups
Serving size: 2 cups

Nutrition Facts

Per Serving:
  Calories: 177
  Carbohydrate: 11 g
  Protein: 16 g
  Fat: 8 g
  Saturated fat: 2 g
  Sodium: 120 mg
  Fiber: 3 g
 
  Exchanges per serving: 2 nonstarchy vegetable, 2 lean meat, 1/2 fat
  Carbohydrate choices: 1

Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.