Crunchy Asian Chicken Salad |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ingredients:
1/2 pound roasted, ready-to-eat chicken pieces |
1 cup drained, sliced water chestnuts |
4 scallions, sliced (1/2 cup) |
3 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing |
2 teaspoons low-sodium soy sauce |
1/2 teaspoon ground ginger |
4 cups washed, ready-to-eat mesclun |
Directions:
1. Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
2. Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.
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