Try this Asian Chicken Salad recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.
In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium heat.
Brush with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro and green onions. Pour the peanut dressing on top of the salad and gently toss to combine.
Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1770g) | ||
Recipe Makes: 1 | ||
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Calories: 1204 | ||
Calories from Fat: 573 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.7g | 85 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 37g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12145.5mg | 419 % | |
Potassium 2283.9mg | 60 % | |
Total Carbohydrate 128.7g | 38 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 115.5g | ||
Protein 41g | 59 % | |
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: 1204
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