With warmer weather hopefully here to stay, it’s time to start looking at some lighter meal options.
This salad fits that category and is very quick to put together.
While the chicken is cooking, you will have plenty of time to get all of the produce ready for your salad.
You can also switch the chicken with any other protein choice or make it vegan and use tofu or tempeh.
Asian Chicken Salad
Yield: 4 servings
3 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1 pound chicken breast cut in 1-inch pieces
8 cups mixed salad greens
2 medium carrots, peeled, halved lengthwise and sliced
1 large cucumber, chopped
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Place chicken and 2 tablespoons of the dressing in a large non-stick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown and cooked through 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm chicken
Nutritional Information (per serving):
Calories: 293, Fat: 13 g, Carbohydrates:13 g, Fiber: 3 g, Sodium: 418 mg, Protein: 30 g