Asian Chicken & Satsuma Salad
- 2 cups romaine lettuce
- ½ cup shredded cabbage
- ¼ cup sugar snap peas, diced
- ¼ cup sliced red bell pepper
- 1 green onion, sliced
- 1 small satsuma (mandarin orange) peeled and segmented
- 4 oz plain baked or grilled chicken breast, sliced
- 1 tablespoon slivered almonds, to garnish
- Dressing:
- 1 teaspoon rice wine vinegar
- 1 teaspoon chili garlic sauce (I used Red Rooster)
- 1 tablespoon low sodium soy sauce (or liquid aminos for gluten free option)
- 1 teaspoon ground ginger or minced fresh ginger
- 1 teaspoon raw honey
- 1 teaspoon sesame oil
- In a small bowl whisk together dressing ingredients. Set aside
- In a medium bowl combine salad ingredients.
- Toss cooked chicken with half of the dressing and layer on the salad.
- Drizzle remainder of the dressing over the salad.
- Garnish with slivered almonds.
- Enjoy!
Serving size: 1 Calories: 353 kcal Fat: 12g Carbohydrates: 35g Sugar: 21g Fiber: 7g Protein: 30g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/asian-chicken-satsuma-salad-gf-option/
3.5.3208