Got leftover chicken? Don’t toss it out! Pull it apart, then toss it in this easy, flavorful salad.
EASY ASIAN ORANGE CHICKEN SALAD RECIPE
Ingredients for 4 servings:
- 1 lb cooked chicken breast, chopped or pulled apart
- 2 1/2 cups Romaine lettuce, chopped
- 2 cups coleslaw
- 1 1/2 cups purple cabbage, shredded
- 1 cup sugar snap peas (or snow peas)
- 10oz mandarin oranges (if using the can MUST use oranges in water/liquid, not syrup)
- 1 1/2 tablespoon Dijon
- 2 tablespoons low sodium soy (or lite tamari)
- 3 tablespoons rice vinegar
- 1 tablespoon ginger (minced, paste, or pieces)
- 5 tablespoons peanut oil
- juice from 1 orange (or half depending on preferences)
- 1 teaspoon agave (optional but recommended for a little sweetness)
- Chow mein noodles for crunch (while these are lower calorie, you should not load up on them)
- Almond slices for more crunch and to boost heartiness
- Cilantro for flavor
- In a small bowl or jar, mix together the ingredients for the dressing. Set aside.
- Using leftover chicken breast – or your choice of lean protein – cut or pull into pieces. Set aside.
- In a large mixing, add all of the ingredients for the salad. Add a bit of the dressing and gently toss the salad in the sauce.
- Add the salad to a plate, then garnish!
Approximate macros for 1 of 4 servings (without garnish):
361 calories, 12g carbohydrates, 18g fat, 36g protein, 3g fiber, 8g sugar