Asian Chicken Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ cup sliced almonds
- ⅓ cup olive oil
- 2 Tbsp rice vinegar
- 2 Tbsp gluten-free soy sauce
- 1 Tbsp grated ginger
- 1 Tbsp honey
- 1 clove garlic, minced
- 12 cups chopped romaine lettuce
- 2 carrots, grated
- 1 English cucumber, thinly sliced
Instructions
- Preheat oven to 350°F. Place chicken on a baking sheet. Bake 25 to 30 minutes or until done; cool and shred.
- Spread nuts in a single layer on a small baking sheet. Bake 3 to 5 minutes or until toasted and fragrant; cool.
- Whisk together oil, vinegar, soy sauce, ginger, honey, and garlic in a large bowl. Add chicken, lettuce, carrots, and cucumber; toss. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
343
|
343
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 30 | 30 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 486 | 486 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 3 | 3 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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