Try this Asian Chicken Salad recipe, or contribute your own.
Suggest a better descriptionMarinade: Combine first ten ingredients in a zip-lock bag and mix well (if it seems a little too thick you can add a bit of warm water to loosen it up a bit).
Add chicken to marinade.
Let marinate for at least 2 hours in the refrigerator, being sure to place the bag in a bowl to prevent drips or leaks from contaminating any other food in the refrigerator.
Cook chicken in a grill pan or on an indoor grill, until done (170 degrees), turning once (depending on the thickness of the breasts it can be anywhere from 10 to 15 minutes); put aside on a plate to rest while you prepare the salad base.
Place greens on salad plates. Top with pineapple, oranges, mushrooms, carrot and sweet pepper.
Slice the chicken on the diagonal to form a nice presentation and lay upon the salad base.
Serve immediately with your favorite dressing or a light vinaigrette of sesame oil, pineapple juice and a dash of soy sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (869g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 667 | ||
Calories from Fat: 61 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 356.2mg | 12 % | |
Potassium 2207.4mg | 58 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 25.5g | ||
Protein 115.8g | 165 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 667
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