Asian Chicken and Bok Choy Salad
Ingredients
- 2 Tbsp sunflower seeds
- ¼ cup olive oil
- 2 Tbsp rice vinegar
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp honey
- 1 Tbsp grated fresh ginger
- 1 clove garlic, minced
- 3 cups shredded rotisserie chicken
- 2 carrots, peeled and grated
- 1 head bok choy, chopped
Instructions
- Toast seeds in a small dry skillet over medium-high heat 2 to 3 minutes or until fragrant.
- Whisk together oil, vinegar, soy sauce, honey, ginger, and garlic in a large bowl. Add chicken, carrots, and bok choy; toss. Sprinkle with seeds.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
387
|
387
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 35 | 35 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 915 | 915 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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