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Asian Chicken Salad


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Cuisine: Asian Main Dish Salad

From Market to Kitchen: 5:30 Challenge / 5 INGREDIENTS / 30 MINUTES

For many parents, it seems like you are running a taxi service instead of a family.
On these nights, I find preparing a salad and having it in the fridge waiting for communal or individual dining works well for navigating on the go, or sequential eating. With salad toppings that provide a lot of flavors, it's easier than ever to provide authentic-tasting re-creations with not many ingredients, such as this quick version of Asian Chicken Salad.

As always, customize to satisfy your own preferences. If you aren't a fan of mandarin oranges, substitute chunks of chopped apple or choose veggies such as red bell pepper or steamed snow peas. Instead of plain almonds, try a flavored variety like Blue Diamond's Wasabi & Soy Sauce, or sprinkle with chopped peanuts.

When choosing a salad dressing, remember to check the labels, because calorie counts vary dramatically from brand to brand, and go light when pouring to keep calories in check. -- Jeanne Besser

Hands on time: 30 minutes  Total time: 30 minutes  Serves: 4

Ingredients:

    Asian Chicken Salad

    8 packed cups chopped romaine and carrot salad mix

    4 cups shredded rotisserie or cooked chicken breast, about 1 pound

    1 (8 1/4-ounce) can mandarin oranges, drained

    1/2 cup Asian-style dressing, such as Kraft Asian Toasted Sesame

    1/4 cup slivered almonds, toasted

Instructions:

In a bowl, combine salad, chicken and oranges. Just before eating, toss with dressing and sprinkle with almonds.

Notes:

When making ahead, mix the salad ingredients together, but wait to add almonds and dressing until right before eating.

Nutrition:

Per serving: 312 calories (percent of calories from fat, 39), 32 grams protein, 16 grams carbohydrates, 5 grams fiber, 14 grams fat (3 grams saturated), 66 milligrams cholesterol, 414 milligrams sodium.

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