Lightened Up Asian Chicken Salad
A healthy and colorful salad packed full of flavor and protein! You may omit the peanut butter if you are allergic or want fewer calories - but the dressing is amazing with it!
Ingredients
- 4 ounces cooked chicken shredded
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1/2 cup matchstick carrots
- 1 cup purple cabbage shredded
- 1 cup napa cabbage shredded
- 2 tbsp rice wine vinegar
- 1/3 cup low sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp minced ginger
- 1 1/2 tbsp honey
- 2 garlic cloves minced
- 2 tbsp peanut butter
- Optional: fried wontons or chopped peanuts
Instructions
- If cooking your own chicken, drizzle olive oil and salt and pepper on both sides of chicken and cook at 350 degrees for 20-25 minutes or until chicken is done. If using a rotisserie, shred about 4 ounces of chicken.
- In a bowl, combine sliced bell peppers, carrots, shredded cabbages, and shredded chicken. Mix together.
- Mix together rest of ingredients in a separate bowl for dressing.
- Pour dressing over the top of the salad and mix well.
- Optional: Add a few fried wontons to the top of your salad.
