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Asian Chicken Salad
15 min prep time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
shutterstock
How to Make Asian Chicken Salad
Tired of taking the same boring lunch to work every day? Most people burnout when trying to eat healthy because they don’t vary their foods enough. Try this delicious salad for a great-tasting change.
15 min prep time
4servings
2 cups
Print Recipe >
Step-By-Step Instructions:
- In a medium bowl mix together cabbage, lettuce, almonds, 1 tablespoon sesame seeds, and chicken.
- In a small bowl whisk together vinegar, soy sauce, and oil.
- Pour dressing over salad and toss to coat. Top with remaining 1 teaspoon sesame seeds and red pepper flakes.
Nutrition facts
4 Servings
-
Serving Size
2 cups
- Amount per serving Calories 270
-
Total Fat
15g
- Saturated Fat 1.8g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 470mg
-
Total Carbohydrate
9g
- Dietary Fiber 4g
- Total Sugars 3g
- Added Sugars 0g
- Protein 26g
- Potassium 540mg
- Phosphorous 260mg
Ingredients
romaine lettuce (chopped)
9 oz
cabbage (shredded)
1 cup
shredded carrots
1 cup
slivered almonds (toasted)
1/4 cup
Toasted sesame seeds (divided use)
1 tbsp plus 1 tsp
cooked chicken breast (diced)
2 cup
rice vinegar
2 tbsp
lower sodium soy sauce
2 tbsp
crushed red pepper flakes
1/4 tsp
olive oil
2 tbsp
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