Try this Chicken Salad recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining 1/3 cup almonds. Add 1 cup of the dressing and toss to combine. Taste and season with salt and pepper. Serve with the remaining dressing on the side.
FOR THE DRESSING
1/3 cup water; 1/3 cup white miso; 2 inch piece of fresh ginger, peeled and thinly sliced; 2/3 cup slivered almonds, toasted and divided; 1/3 cup lime juice; 1 teaspoon Dijon mustard; 1 teaspoon honey; Kosher salt and ground white pepper; 1/2 cup grapeseed oil or other neutral oil. ln a blender, combine the water, miso, ginger, 1/3 cup almonds, the lime juice, mustard, honey and 1/2 teaspoon white pepper. Blend until smooth, about 1 minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 169 | ||
Calories from Fat: 92 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 717.7mg | 25 % | |
Potassium 351.2mg | 9 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 11.5g | ||
Protein 7g | 10 % | |
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: 169
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