Crunchy Asian Chicken Salad

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

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
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.


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