Asian Chicken Salad #2 (Kt) Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1/4 c. honey
- 1 tsp dark sesame oil
- 1 tsp grated fresh ginger
- 3 Tbsp. lime juice to 4 tbsp
- 1 Tbsp. soy sauce
- 2 c. shredded cooked chicken breasts meat
- 4 c. shredded cabbage
- 1 x 11 ounce can mandarin oranges liquid removed
- 1 c. diced red bell peppers
- 1/2 c. diced red onion or possibly green onions
- 1 tsp toasted sesame seeds
Directions
- Chop the cabbage to cole slaw size in a food processor. Place in a large mixing bowl. Coarsely dice the chicken (I used the breast meat from a rotisserie chicken). Add in to cabbage. Add in the bell pepper, mandarin oranges, and onions. In a separate bowl combine the extra virgin olive oil (I used a tbsp of juice from the mandarin oranges), honey, sesame oil, ginger, lime juice and soy sauce. Whisk well then pour over the salad. Cover and refrigeratebefore serving. Top with toasted sesame seeds. (The original recipe didn't specify toasting).
- NOTES : Serves 4 (amply). Eight as a side dish.
- Yum! I've been cooking. This is good. The chicken could easily be replaced by finely diced hard tofu.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 123 | 37% |
| Total Fat 13.78g | 17% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.11g | |
| Cholesterol 61mg | 20% |
| Sodium 303mg | 13% |
| Potassium 523mg | 15% |
| Total Carbs 32.05g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 27.35g | 18% |
| Protein 21.92g | 35% |
