Recipe courtesy of Ellie Krieger
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Asian Chicken Salad
4 servings
4 servings


Discard the chicken skin and shred the meat from a KFC Breast and Wing Meal (with corn, coleslaw and a biscuit). Toss the chicken with the corn, coleslaw, 6 cups shredded Napa cabbage, 1 shredded carrot and 1/3 cup chopped cilantro. Whisk 1 teaspoon sesame oil, 1/4 cup rice vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon brown sugar, 1 minced garlic clove, 1 teaspoon grated ginger and 1/2 teaspoon red pepper flakes, then toss with the salad. Cut the biscuit into cubes and toss with 1/2 teaspoon sesame oil, and pepper to taste. Toast in a 350 degree F oven until crunchy, then sprinkle over the salad.

Per serving: Calories 220; Fat 8 g (Saturated 2 g); Cholesterol 30 mg; Sodium 430 mg; Carbohydrate 24 g; Fiber 2 g; Protein 14 g

Photograph by Kate Mathis

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