Chinese Chicken Salad
A colourful Asian inspired salad loaded crunch. Great for lunch or dinner!
Servings: 4 servings
Calories: 679kcal
Ingredients
- 1 cup shredded carrots
- 1 ½ head romaine lettuce shredded very thin with a sharp knife
- ½ head purple cabbage shredded very thin with a sharp knife
- 1 bunch green onions chopped
- 1 red bell pepper sliced very thin
- 1 cup fresh cilantro
- ½ cup canned mandarin oranges - well drained drained
- 2 large Chicken breasts
- ¼ cup roasted peanuts chopped (optional)
- ¼ cup vegetable oil
- ¼ cup balsamic vinegar
- ¼ cup soy sauce or tamari
- 2 tbsp sesame oil
- Hot chili pepper flakes to taste
- 1 tbsp raw honey
- ¼ tsp each sea salt & pepper to taste
- ⅓ cup of toasted sesame seeds
Instructions
- Lightly toast the sesame seeds in the oven or in a frying pan on low
- Add chopped and sliced veggies to a large bowl
- Add well drained manadarin oranges and roasted peanuts (optional)
- Shred chicken with a fork or cut thin with a knife and add to salad just before ready to eat.
- Toss salad to mix
Asian Salad Dressing
- Add liquid ingredients to small bowl or dressing bottle and mix well then add toasted sesame seeds and chili flakes (optional)
- Add Dressing to salad just before you are about to serve and mix well
Notes
Calculation is based on adding peanuts and chili flakes to salad.
If following the 21 day fix plan this container count is:
3 green, 1 red, 1/4 purple, 1 orange and 1/4 blue
Nutrition
Serving: 599g | Calories: 679kcal | Carbohydrates: 42.47g | Protein: 40.5g | Fat: 41.4g | Saturated Fat: 6.8g | Polyunsaturated Fat: 17.7g | Monounsaturated Fat: 14.1g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 667mg | Potassium: 1525mg | Fiber: 12.2g | Sugar: 23.1g | Vitamin A: 59200IU | Vitamin C: 118mg | Calcium: 200mg | Iron: 6.1mg