Asian Chicken Salad
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    Default Asian Chicken Salad










    Asian Chicken Salad






    Preparation: 10 minutes

    DRESSING

    • 3 tablespoons seasoned rice vinegar

    • 2 tablespoons soy sauce or tamari

    • 1 1/2 tablespoons dark sesame oil

    • 1 clove garlic, minced

    • 1/2 teaspoon each minced fresh ginger, sugar, and crushed red pepper flakes SALAD

    • 6 fresh wonton wrappers

    • cooking spray

    • salt to taste

    • 3 cups packed torn spinach leaves or baby spinach leaves

    • 3 cups mesclun (gourmet salad greens)

    • 2 cups shredded skinless rotisserie chicken or diced cooked chicken

    • 1/2 cup snow peas, each cut lengthwise into three strips

    • 1/2 cup julienned carrots (packaged or from supermarket salad bar)

    • 1/2 cup diagonally sliced green onions

    • 1/4 cup chopped cilantro

    • 2 teaspoons sesame seeds, toasted (optional)

     






    For dressing, combine all ingredients in a jar with a tight-fitting lid. Cover and shake vigorously. (Dressing may be refrigerated up to 3 days before serving.) For salad, preheat oven to 375 degrees. Cut wonton wrappers in half diagonally; place on a 15"X10" jelly-roll pan coated with cooking spray. Lightly brush 1 tablespoon dressing over both sides of wrappers. Bake about 7 minutes or until crisp and golden brown, turning after 4 minutes; sprinkle lightly with salt, if desired. Allow to cool completely. Combine spinach, salad greens, chicken, snow peas, carrots, and green onions in a large bowl. Shake remaining dressing; pour over salad. Toss well and transfer to four dinner plates. Sprinkle with cilantro; garnish with sesame seeds, if desired. Top with wonton chips. Serves 4.





    Per serving: Calories 227 (32% from fat), Fat 8 g (2 g saturated), Protein 20 g, Carbohydrate 19 g, Fiber 3 g, Cholesterol 42 mg, iron 3 mg, Sodium 927 mg, Calcium 94 mg






















     


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