Try this Quick Chinese Chicken Salad recipe, or contribute your own.
Suggest a better descriptionREMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside. Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 163 | ||
Calories from Fat: 44 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 148mg | 5 % | |
Potassium 386.8mg | 10 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6.6g | ||
Protein 21.4g | 31 % | |
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: 163
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