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Asian-Style Chicken Salad
Ingredients
- 2 tablespoons hoisin sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/8 teaspoon crushed red pepper
- 1 1/2 cups shredded or chopped cooked chicken breast (about 8 ounces)
- 4 ounces fresh pea pods, cut into 1-inch-long pieces
- 1/2 medium cucumber, quartered lengthwise, seeded, and cut into 1/2-inch-thick slices (1 cup)
- 1/2 cup orange or red sweet pepper cut into bite-size strips
- 2 green onions, thinly sliced
- 8 butterhead (Bibb or Boston) lettuce leaves
Directions
For dressing::
1. In a small bowl, whisk together hoisin sauce, rice vinegar, soy sauce, and crushed red pepper.
2. In a large bowl, combine chicken, pea pods, cucumber, sweet pepper, and green onions. Pour dressing over chicken mixture; toss to combine. Cover and chill for up to 4 hours.
3. To serve, divide chicken mixture among lettuce leaves, placing mixture at one end of each leaf. Fold up bottom edge of lettuce over filling; roll up lettuce leaf.
Nutrition Facts
(Asian-Style Chicken Salad)
- Servings Per Recipe 4,
- cal. (kcal) 149,
- Fat, total (g) 3,
- chol. (mg) 48,
- sat. fat (g) 1,
- carb. (g) 11,
- fiber (g) 2,
- pro. (g) 20,
- sodium (mg) 328,
- Percent Daily Values are based on a 2,000 calorie diet
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