Ingredients for Quick Asian Chicken Salad
- 1 cup chopped bok choy
- Cooked Chicken Breasts
- Carrot
- 2 tablespoons chopped chives
- Chile Sauce With Garlic
- Peanut Oil
- Balsamic Vinegar
- 1 tablespoon soy sauce
- Fresh Ginger
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How to Make Quick Asian Chicken Salad
- Wash and chop 1 cup of bok choy, 1 cup of shredded carrots, and 2 tablespoons of chopped chives. Cook 1 cup of cooked chicken breast (grilled, baked, or leftover rotisserie chicken) and cut into bite-sized pieces.
- In a small bowl, whisk together 2 tablespoons of chili sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, and 1 teaspoon of grated ginger.
- Add the chopped bok choy, carrots, chives, and chicken to a large serving bowl.
- Pour the dressing over the chicken and vegetable mixture.
- Toss gently to combine and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
17g
Carbs
1g