Zesty Asian Chicken Salad

Ingredients:

  • 3 boneless, skinless chicken breasts, cooked and chilled
  • 3 green onions, sliced
  • 1 ½ cups small broccoli florets
  • 2 medium carrots, peeled and cut into strips
  • 1 red bell pepper, cut into strips
  • 2 cups shredded cabbage
  • ½ cup fat-free Asian or sesame salad dressing
  • ¼ cup 100% orange juice
  • ¼ cup chopped fresh cilantro

Directions:

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Cut chicken breasts into small strips and place in a medium bowl with onions, broccoli, carrots, bell peppers, and cabbage.
  3. In a small bowl, stir together dressing and juice. Pour over salad and and toss well to coat.
  4. Stir in cilantro and serve.

Nutrition Facts (Per Serving):

Calories, 162; Carbohydrate, 13g; Protein, 21g; Total Fat, 3g; Saturated Fat, 1g; Trans Fat, 0g; Cholesterol, 57mg; Fiber, 3g; Total Sugars, 5g; Sodium, 359mg; Calcium, 50mg; Folate, 69mcg; Iron, 1mg; Percent Calories from Fat, 17%.

Recipe adapted from Network for a Healthy California

4 servings, approximately 1 cup each

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Zesty Asian Chicken Salad

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Zesty Asian Chicken Salad
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Lunch
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Ingredients

  • 3 boneless, skinless chicken breasts, cooked and chilled
  • 3 green onions, sliced
  • 1 ½ cups small broccoli florets
  • 2 medium carrots, peeled and cut into strips
  • 1 red bell pepper, cut into strips
  • 2 cups shredded cabbage
  • ½ cup fat-free Asian or sesame salad dressing
  • ¼ cup 100% orange juice
  • ¼ cup chopped fresh cilantro

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Cut chicken breasts into small strips and place in a medium bowl with onions, broccoli, carrots, bell peppers, and cabbage.
  3. In a small bowl, stir together dressing and juice. Pour over salad and and toss well to coat.
  4. Stir in cilantro and serve.

Nutrition Facts (Per Serving)

Calories, 162; Carbohydrate, 13g; Protein, 21g; Total Fat, 3g; Saturated Fat, 1g; Trans Fat, 0g; Cholesterol, 57mg; Fiber, 3g; Total Sugars, 5g; Sodium, 359mg; Calcium, 50mg; Folate, 69mcg; Iron, 1mg; Percent Calories from Fat, 17%.

Recipe adapted from Network for a Healthy California

4 servings, approximately 1 cup each

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