Asian Chicken Salad

Prep Time: 13 Minutes

Cook Time: 1 Minutes

Ready In: 14 Minutes

Servings: 4

This quick and easy salad is a great way to use leftover roasted chicken.

Ingredients:

2 tablespoons rice vinegar

1 tablespoon vegetable oil

1 tablespoon low-sodium soy sauce

1 teaspoon sugar

1/2 teaspoon grated peeled fresh ginger

1/8 teaspoon freshly ground black pepper

1 1/3 cups diagonally halved snow peas

8 ounces ready-to-eat roasted skinless boneless chicken breast halves (such as tyson), shredded

1 cup chopped cucumber (about 1)

1 (11-ounce) can mandarin orange sections, drained

1/4 cup diagonally cut green onions

2 tablespoons chopped fresh cilantro

4 romaine lettuce leaves

Directions:

1. Combine first 6 ingredients in a small bowl; stir with a whisk.
2. Steam snow peas, covered, 1 to 2 minutes or until crisp-tender. Rinse with cold water; drain well.
3. Combine snow peas and next 5 ingredients in a large bowl. Add dressing, and toss gently.
4. Serve salad immediately over lettuce leaves, or cover and chill until ready to serve.

By RecipeOfHealth.com