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Asian Chicken Salad
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 15 minutes
Source:
| This low-cal salad is packed with protein and a rich mix of veggies, and perfectly combines sweet hoisin with spicy red pepper flakes for a burst of flavor. | |
| 8 | wonton wrappers, cut into ¼"-wide strips |
| ¼ c | rice wine vinegar |
| white wine vinegar, alternative | |
| 2 Tbsp | hoisin sauce |
| 2 Tbsp | water |
| 1 Tbsp | grated fresh ginger |
| 1 clove | garlic, minced |
| ¼ tsp | crushed red-pepper flakes |
| 1 lb | mixed greens |
| 1 c | bean sprouts |
| ½ lb | cooked boneless, skinless chicken breasts, shredded |
| 2 | carrots, shredded |
| 2 | scallions, thinly sliced |
1. PREHEAT the oven to 400°F. Coat a baking sheet with nonstick spray. Separate the wonton strips and place on the baking sheet. Coat lightly with nonstick spray. Bake for 3 to 5 minutes, or until golden brown and crisp. Remove and set aside.
2. WHISK the vinegar, hoisin sauce, water, ginger, garlic, and red-pepper flakes in a large bowl until blended. Add the greens, sprouts, chicken, carrots, scallions, and reserved wonton strips. Toss gently to mix.
NUTRITION (per serving) 171 cal, 18 g pro, 22 g carb, 5 g fiber, 1.7 g fat, 0.4 g sat fat, 312 mg sodium
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