Quick Asian Chicken Salad
Quick Asian Chicken Salad could be just the gluten free recipe you've been looking for. For 67 cents per serving, you get a salad that serves 6. One serving contains 132 calories, 9g of protein, and 4g of fat. Head to the store and pick up soy sauce, onion, green bell pepper, and a few other things to make it today. A couple people really liked this Asian dish. It is brought to you by Taste of Home. 74 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 75%, this dish is solid. Similar recipes include Quick Asian Chicken Salad, Quick Asian Noodle Salad, and Quick Asian Chili-Lime Chicken Soup.
Preparation duration: 15 minutes
1 cup bean sprouts
1-1/2 cups cubed cooked chicken
1-1/2 cups cooked rice
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1 package (10 ounces) frozen green beans, thawed
1 medium green pepper, chopped
1/4 teaspoon ground ginger
1 small onion, chopped
1/8 teaspoon pepper
1/2 teaspoon salt, optional
1/3 cup sour cream
2 tablespoons soy sauce
2 tablespoons water
Cooking instruction summary:
Directions In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight. Yield: 6 servings. Originally published as Asian Chicken Salad in Home-Style Soups, Salad and Sandwiches Cookbook1996, p44 Nutritional Facts 1 cup (prepared with fat-free sour cream and light soy sauce; calculated without salt) equals 139 calories, 1 g fat (0 saturated fat), 69 mg cholesterol, 194 mg sodium, 23 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the first seven ingredients.
2. Whisk dressing ingredients together in a small bowl.
3. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.
covered percent of daily need