Chop-Chop Chicken Salad

Chop-Chop Chicken Salad
Chop-Chop Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • DRESSING:

  • 1/4

    cup low-sodium soy sauce

  • 1/4

    cup fresh lemon juice

  • 1

    tablespoon toasted sesame oil

  • 1

    packet sugar substitute (optional)

  • SALAD:

  • 4

    boneless skinless chicken breast halves grilled or poached, and cut into strips - (abt 5 to 7 oz ea)

  • 6

    cups chopped Napa cabbage

  • 2

    medium endive heads sliced lengthwise

  • into narrow strips

  • 1

    cup cucumber peeled, and cut in 1/4" dice

  • 1

    cup diced (1/4") zucchini

  • 1

    cup diced (1/4") green, red or yellow peppers (or a combination)

  • 1

    cup diced (1/4") celery

  • 2

    tablespoons chopped fresh cilantro

  • 1/4

    cup chopped macadamia nuts

Directions

For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and optional sugar substitute until well combined; set aside. In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing; mix well. Let the salad sit for 15 minutes for flavors to blend. Divide evenly on 4 plates; sprinkle with macadamia nuts. This recipe yields 4 servings. Carbohydrates: 11.5 grams Net Carbs: 10 grams Fiber: 1.5 grams Protein: 38.5 grams Fat: 13 grams Calories: 320

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