Quick Asian Chicken Salad Recipe #316107
This is one of my favorite salads. It tastes so good you wouldn't even suspect it's low-fat.
by SassyMom3
10 min | 10 min prep
SERVES 4 , 4 servings
- 3 cups chopped bok choy
- 3 cups diced cooked chicken breasts (1 pound boneless skinless chicken breast meat)
- 1 cup shredded carrot
- 2 tablespoons minced chives or green onions
- 2 tablespoons hot chile sauce with garlic (is available in the Asian foods section of most supermarkets)
- 2 tablespoons peanut oil or sesame oil or canola oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh ginger
- Place bok choy, chicken, carrots and chives in serving bowl.
- Combine chili sauce, oil, vinegar, soy sauce and ginger in small bowl; mix well.
- Pour over chicken mixture and toss gently.
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5 stars