Chicken-Ginger Salads

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3.0 by 2 people

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  • Makes: 4 servings
  • Serving Size: 3/4 cup salad and about 1 1/2 tablespoons dressing each
  • Start to Finish: 20 mins

Chicken-Ginger Salads

Directions

  1. In four salad containers evenly layer chicken, coleslaw mix, carrot, green onions, peanuts, and ginger. Top evenly with pineapple. Cover and chill for 2 to 24 hours. Divide dressing evenly among four small containers. Cover and chill for 2 to 24 hours.
  2. To serve, shake dressing. Drizzle one dressing portion over one salad portion. Cover and shake to combine or toss with a fork to combine.

From the Test Kitchen

To Take:

To tote, place salad and dressing containers in an insulated bag with an ice pack.

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Nutrition Facts (Chicken-Ginger Salads)

  • Per serving:
  • 221 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 60 mg chol. ,
  • 273 mg sodium ,
  • 12 g carb. ,
  • 2 g fiber ,
  • 9 g sugar ,
  • 23 g pro.
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