Crunchy Asian Chicken Salad

Name: Crunchy Asian Chicken Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 1/2 pound roasted, ready-to-eat chicken pieces; 1 cup drained, sliced water chestnuts; 4 scallions, sliced (1/2 cup); 3 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing; 2 teaspoons low-sodium soy sauce; 1/2 teaspoon ground ginger; 4 cups washed, ready-to-eat mesclun

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 2 servings

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 2 servings

Ingredients

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1/2 pound roasted, ready-to-eat chicken pieces

1 cup drained, sliced water chestnuts

4 scallions, sliced (1/2 cup)

3 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing

2 teaspoons low-sodium soy sauce

1/2 teaspoon ground ginger

4 cups washed, ready-to-eat mesclun

Directions

Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.