Asian-Style Chicken Salad
tablespoons hoisin sauce
tablespoons seasoned rice vinegar
tablespoon reduced-sodium soy sauce
teaspoon crushed red pepper
cups shredded or chopped cooked chicken breast (about 8 ounces)
ounces fresh pea pods, cut into 1-inch-long pieces
medium cucumber, quartered lengthwise, seeded, and cut into 1/2-inch-thick slices (1 cup)
cup orange or red sweet pepper cut into bite-size strips
green onions, thinly sliced
butterhead (Bibb or Boston) lettuce leaves
- In a small bowl, whisk together hoisin sauce, rice vinegar, soy sauce, and crushed red pepper.
- 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.
- 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)
- Per serving:
- 149 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 48 mg chol.,
- 328 mg sodium,
- 11 g carb.,
- 2 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet