Asian Chicken & Satsuma Salad
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 2 cups romaine lettuce
  • ½ cup shredded cabbage
  • ¼ cup sugar snap peas, diced
  • ¼ cup sliced red bell pepper
  • 1 green onion, sliced
  • 1 small satsuma (mandarin orange) peeled and segmented
  • 4 oz plain baked or grilled chicken breast, sliced
  • 1 tablespoon slivered almonds, to garnish
  • Dressing:
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon chili garlic sauce (I used Red Rooster)
  • 1 tablespoon low sodium soy sauce (or liquid aminos for gluten free option)
  • 1 teaspoon ground ginger or minced fresh ginger
  • 1 teaspoon raw honey
  • 1 teaspoon sesame oil
Instructions
  1. In a small bowl whisk together dressing ingredients. Set aside
  2. In a medium bowl combine salad ingredients.
  3. Toss cooked chicken with half of the dressing and layer on the salad.
  4. Drizzle remainder of the dressing over the salad.
  5. Garnish with slivered almonds.
  6. Enjoy!
Nutritional Information
Serving size: 1 Calories: 353 kcal Fat: 12g Carbohydrates: 35g Sugar: 21g Fiber: 7g Protein: 30g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/asian-chicken-satsuma-salad-gf-option/