Sunday, 15 November 2015

Chinese Chicken Salad

Prep and Cool time
Total time
Recipe type: Entree, Low-Carb
Yield: 4 servings

  • 3 large cooked chicken breasts (1.5 lb.)
  • 1 (14 oz) bag of pre-shredded coleslaw
  • ⅓ cup (2 oz) thinly sliced green onions, green part only
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 heaping teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • ¼ teaspoon red pepper flakes
  1. Use your hands to shred the chicken breasts. Place the chicken pieces in a very large mixing bowl.
  2. Add the coleslaw and the green onions and toss together.
  3. In a small jar, add the dressing ingredients. Shake well to mix. Pour over the salad and toss to coat (I use my hands to ensure everything is well-coated).
  4. Refrigerate 1 hour to allow flavors to meld.
Nutrition Per Serving
Calories: 336; Fat: 13g; Carbohydrates: 12g; Sugar: 5g; Sodium: 402mg;Fiber: 3g; Protein: 42g

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