Directions:
- In a skillet bring one cup of salted water to a simmer.
- Add chicken breasts then cover and cook over low heat for 5 minutes.
- Turn off heat and let steam for 5 more minutes.
- Shred chicken with a fork.
- Cut lettuce and peppers into strips.
- Slice scallions.
- Quarter cucumber lengthwise and slice thinly.
- Combine vegetables and chicken then season with salt.
- Combine peanut butter, vinegar, juice, soy sauce, oil and ginger in blender.
- Puree until smooth.
- Pour vinaigrette over salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.35 Kcal (964 kJ) | ||
| Calories from fat | 78.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 484.98mg | 20% | |
| Potassium | 765.11mg | 16% | |
| Total Carbs | 12.52g | 4% | |
| Sugars | 7.9g | 32% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 27.88g | 56% | |
| Vitamin C | 67.9mg | 113% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.5mg | 141% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 55.79 Kcal (234 kJ) | ||
| Calories from fat | 18.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 13% | |
|---|---|---|---|
| Cholesterol | 16.86mg | 23% | |
| Sodium | 117.46mg | 20% | |
| Potassium | 185.3mg | 16% | |
| Total Carbs | 3.03g | 4% | |
| Sugars | 1.91g | 32% | |
| Dietary Fiber | 0.9g | 15% | |
| Protein | 6.75g | 56% | |
| Vitamin C | 16.4mg | 113% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 6.2mg | 141% | |
| Calcium | 12.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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