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Asian-Style Chicken Salad

Makes: 4 servings
Prep 20 mins Chill 4 hrs
Asian-Style Chicken Salad
  • 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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