Go Back Print

Crunchy Asian Orange Salad With Chicken

for 4 servings:

  • Salad
    • 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)
  • Dressing
    • 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)
  • Garnish
    • 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

Steps

Step 1

In a small bowl or jar, mix together the ingredients for the dressing. Set aside.

Step 2

Using leftover chicken breast – or your choice of lean protein – cut or pull into pieces. Set aside.

Step 3

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.

Step 4

Add the salad to a plate, then garnish!