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Try this Grilled Asian Chicken Salad recipe, or contribute your own. "Chicken" and "Salads" are two of the tags cooks chose for Grilled Asian Chicken Salad.
"This was delicious. With the bean sprouts, it doesn't save particularly well in the fridge, so make only enough to eat that night."- guest
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Recipe By: Cooking Light, April 1997 (modified) Broil chicken in oven, 8 minutes per side or until done. Cut into thin strips; set aside. Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes in a small bowl. Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to coat. Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest eat-lf.v097.n092 by Joanne McAndrews Eisenman
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stevemur 8 years agoVery good recipe. A light, healthy dinner or lunch salad.
guest 9 years agoThis was delicious. With the bean sprouts, it doesn't save particularly well in the fridge, so make only enough to eat that night.