Zesty Asian Chicken Salad
Salads are a delicious way to use leftover meat and veggies. Pack up the dressing separately to take for lunch away from home.
Servings
4
Prep and cook time
20 min.
Ingredients
- 3 boneless, skinless chicken breasts, cooked and chilled
- 3 green onions, sliced
- 1 ½ cups small broccoli florets
- 2 medium carrots, peeled and cut into strips
- 1 red bell pepper, cut into strips
- 2 cups shredded cabbage
- ½ cup fat-free Asian or sesame salad dressing
- ¼ cup 100% orange juice
- ¼ cup chopped fresh cilantro
Directions
- Wash hands with warm water and soap. Wash fresh vegetables before preparing.
- Cut chicken breasts into small strips and place in a medium bowl with onions, broccoli, carrots, bell peppers, and cabbage.
- In a small bowl, stir together dressing and juice. Pour over salad and and toss well to coat.
- Stir in cilantro and serve.
Nutritional information
Each serving provides: calories, 162; carbohydrate, 13 g; protein, 21 g; total fat, 3 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 57 mg; fiber, 3 g; total sugars, 5 g; sodium, 359 mg; calcium, 50 mg; folate, 69 mcg; iron, 1 mg; percent calories from fat, 17%