Shredded Asian Chicken Salad Recipe
Rather quick, easy recipe (quicker and easier if you already have some cooked chicken laying around). Holds up well. Good for potlucks. If you're pinched for time, you can substitute 2 bags of coleslaw for the cabbage and carrots.
Ingredients
- 2 1/2 lbs chicken breasts, cooked and shredded
- 1/8 cup nonfat asian-style dressing (I recommend Trader Ming's Sesame Soy Ginger Vinaigrette)
- 1 head green cabbage, shredded very finely
- 2 carrots, grated coarsely
- 1/2 cup sliced almonds
- 1/2 cup green onion, sliced
Instructions
- Toss the first two ingredients well in a medium bowl. Combine with the remaining four ingredients in a large bowl. Serve immediately, or cover and chill until ready to serve.
- NOTE: The servings are for entree-sized salads. I make this for potlucks with approximately 20 people attending and this amount has been sufficient for that purpose.
Your Own Notes
Nutrition
Serving: 376gCalories: 418.3kcalCarbohydrates: 13gProtein: 43.4gFat: 21.5gSaturated Fat: 5.4gCholesterol: 121.1mgSodium: 161.8mgFiber: 5.5gSugar: 6.3g
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