Asian Chicken Salad  Print Recipe
Ingredients

  • 1 ½ pounds skinless, boneless chicken breasts, cut into tenders
  • 3 tablespoons soy sauce
  • 2 teaspoons fresh, grated ginger root
  • 5 cups fresh spinach, chopped coarsely
  • 1 cup pea pods
  • 1 cup cucumbers, julienne
  • 1 cup carrots, julienne
  • 1 cup red cabbage, chopped coarsely
  • 2 green onions, chopped
  • 3 ounces dry ramen noodles
  • 1/3 cup pineapple juice
  • ½ cup rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 ½ teaspoons sesame oil
  • 2 teaspoons sesame seeds
Directions
  • Mix together first-listed soy sauce and ginger root. Add chicken to mixture and let marinate for 1 hour.
  • Coat broiler rack with cooking spray and place chicken on rack in broiler pan.
  • Broil chicken for 10-12 minutes, turning over halfway through cooking. Remove from heat and set aside.
  • Toss together the spinach, pea pods, cucumbers, carrots, red cabbage and green onion in large bowl.
  • Combine pineapple juice, vinegar, second-listed soy sauce, sugar, and sesame oil and mix thoroughly.
  • Add chicken and dressing to salad greens and combine thoroughly to coat. Sprinkle with sesame seeds.

Servings: 4

Per Serving:
  • Calories: 240
  • Carbohydrate: 23 grams
  • Protein: 23 grams
  • Fat: 8 grams
  • % Fat: 30%