Asian fusion chicken salad
Brush oil on chicken, grill or broil (I use a Foreman grill and cook 4 at a time for 5 minutes)
In large bowl combine mayonnaise, garlic, lemon juice, mustard, anchovy paste, and remaining sesame oil. Whisk.
Add salt and pepper.
Peel and halve cucumber, scoop out core and seeds. Slice crosswise into thin slices. Slice green onion.
Slice cooked chicken into thin strips.
Combine dressing, lettuce, chicken, radishes, cucumber, onions, toss to coat.
Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 256 | ||
Calories from Fat: 120 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 215.9mg | 7 % | |
Potassium 464.3mg | 12 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.4g | ||
Protein 28.3g | 40 % | |
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: 256
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