Picnic

Quick Asian Chicken Salad is for Salad.

Quick Asian Chicken Salad takes 10 minutes to prepare.

Quick Asian Chicken Salad takes 15 minutes to cook.

Quick Asian Chicken Salad makes 4 servings.

The ingredients for Quick Asian Chicken Salad are:

12 oz Chicken breast (no skin or bones)
1 clove garlic, minced
4 c finely shredded cabbage (for convenience: 1 bag cabbage/carrot slaw from grocer)
2 scallions, chopped white and green parts
1/2 large red bell pepper, chopped
1/4 c honey
1 tsp sesame oil
1 TBS evoo
1 TBS light soy sauce
juice of one lime
1+ tsp freshly grated ginger root
1/4 c slivered almonds

Here is how you make Quick Asian Chicken Salad:

Spray non stick pan and heat garlic; once up to temp (med high) add chicken to brown.Lower heat and continue to cook chicken to done (add a bit of water if necessary). Once cooked allow to cool then shred into rough pieces. In a large salad bowl mix together: chicken, peppers, scallions, and cabbage. In a small jar or container with lid combine: honey, oils, lime juice, ginger, soy sauce. Shake to mix throughly.Toss dressing with salad. Sprinkle almonds on top as garnish.Makes 4 entree size servings or 6 generous side salad servings.Number of Servings: 4Recipe submitted by SparkPeople user ANGELGAL01.

The nutritional information for Quick Asian Chicken Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 268.7

• Total Fat: 9.4 g
• Cholesterol: 49.3 mg
• Sodium: 214.5 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 3.1 g
• Protein: 22.8 g

Quick Asian Chicken Salad is Asian cuisine.