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Asian Chicken Salad
When crisp Asian cabbages, zesty oranges, crunchy broccoli, bell peppers and creamy-crisp cashews pile onto a plate with our favorite convenience ingredient—rotisserie chicken—there’s a super-healthful happening going on.
Ready In: 25 Minutes
Prep Time: 25 Minutes
Serves 4
DIRECTIONS
- To make the vinaigrette, whisk together peanut oil, sesame oil, rice vinegar, soy sauce, lime juice, ginger and garlic in a small bowl. Set aside.
- To make the salad, combine broccoli florets and 1 tablespoon water in a small, microwave-safe bowl. Cover bowl tightly with plastic wrap. Microwave on High for 2 to 2½ minutes or until florets are crisp-tender and bright green. Transfer florets to a colander; place under cold running water until cool.
- In a large bowl, combine broccoli, cabbage, bok choy, bell pepper, onion, chicken, cashews and oranges. Add Asian Vinaigrette, tossing well to coat. Chill salad 30 minutes before serving. Garnish salad with cilantro, if desired.
- Nutrition facts per serving: 428 cal., 22 g fat, (4 g sat. fat), 93 mg chol., 436 mg sodium, 25 g carbo., 6 g fiber, 35 g pro.
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