Asian Chicken and Vegetables Salad

Ingredients

• 1 tbsp rice vinegarNutrition
• 2 tbsps sesame oilNutrition
• 1 tbsp soy sauce, low sodiumNutrition
• 8 oz chicken breastNutrition
• 10 oz asian vegetablesNutrition
• 5 g red chili sauceNutrition

Directions

1. 1Rinse the vegetables under cold water until thawed; drain and blot well.
2. 2Toss in a bowl with the chicken (cooked, cubed, boneless, skinless).
3. 3In another bowl, mix seasoned rice vinegar, soy sauce, sesame oil, and red chili sauce to taste.
4. 4Pour over the salad and toss to combine.

Nutrition per serving

Related recipes

• Asian Coleslaw

  446 kcal per serving

• Asian Duck

  331 kcal per serving

• Asian Slaw

  64 kcal per serving

• Asian Burgers

  223 kcal per serving

• Asian Slaw with Asian Dressing

  73 kcal per serving

• Asian Cabbage Slaw

  88 kcal per serving