Asian Chicken Salad
This chicken salad has an Asian twist. Fried chicken is tossed with oranges, green onions, snow peas and lychees and is then crowned with a drizzle of creamy peanut dressing. What a treat for your heart and your taste buds!
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 10minutes |
Ingredients
- 500 g romaine lettuce
- 150 g snow peas
- 1 398ml can lychees drained and cut in half
- 1 large navel orange peeled and cut into sections
- 1 red plum pitted and sliced
- 4 green onions thinly sliced
- 370 g chicken breasts
- Creamy Peanut Dressing
- 1/3 cup reduced-fat mayonnaise
- 4 tbsp creamy peanut butter
- 1 garlic clove finely chopped
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Finely shred the lettuce and place in a bowl. Trim the snow peas and remove the strings. Cut the snow peas in half on the diagonal and add them to the bowl. Add the lychees, orange, plum and green onions and toss to combine.
- Coat a heavy-based frying pan with nonstick cooking spray and set over medium-high heat until hot, about 2 minutes. Fry the chicken until cooked through, about 4 minutes on each side.
- To make the dressing, whisk the mayonnaise, peanut butter and garlic in a small cup. Cut the chicken diagonally into thin slices and add the strips to the bowl. Just before serving, drizzle the Asian chicken salad with the dressing and toss to coat.
Recipe Notes
Per serving: 404 calories, 32 g protein, 18 g total fat, 4 g saturated fat, 75 mg cholesterol, 29 g total carbohydrate, 26 g sugars, 8 g fibre, 382 mg sodium
This salad works with many types of cooked lean meat and seafood. In place of the chicken, cook the same amount of boneless lamb, turkey breast, pork fillet, beef fillet or large shrimp.
