Asian Chicken Salad
Spicy Wonton Chips
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Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 organic English cucumber, thinly sliced
- 2 carrots, grated
- 12 cups chopped romaine lettuce
- 1 clove garlic, minced
- 1 Tbsp grated ginger
- 2 Tbsp rice vinegar
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp honey
- ⅓ cup olive oil
- 1 cup sliced almonds
Instructions
- Preheat oven to 350°F. Bake chicken 25 to 30 minutes or until done; cool and shred.
- Combine chicken, cucumber, carrots, and lettuce in a large bowl; set aside.
- Toast nuts in a dry skillet over medium heat until fragrant.
- Whisk together garlic, ginger, vinegar, soy sauce, honey, and oil; pour dressing over salad, and toss.
- Sprinkle each serving with nuts.
Side Dish Ingredients
- 1 Tbsp dark sesame oil
- 1 Tbsp olive oil
- 2 tsp Sriracha hot sauce
- 20 wonton wrappers
- ¾ tsp salt
Side Dish Instructions
- Preheat oven to 350°F. Whisk together sesame oil, olive oil, and Sriracha; brush mixture over both sides of each wonton wrapper.
- Place wontons on a parchment paper-lined baking sheet; sprinkle with salt.
- Bake 10 minutes or until browned and crisp.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
376
|
94
|
470
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 13 | 11 | 24 |
| Fiber (g) | 4 | 0 | 4 |
| Sodium (mg) | 343 | 447 | 790 |
Clean Eating Meal Plan
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