Include in Print View:

Chicken Salad #10

Chicken Salad #10 recipe image
This refreshing chicken salad brings together crisp romaine lettuce, shredded red cabbage, and crunchy water chestnuts for a delightful textural contrast. The star of the dish is the bright, aromatic dressing made from rice wine vinegar, sesame oil, and fresh ground ginger, which adds a warm kick without overwhelming the palate. Tender strips of chicken breast provide a satisfying protein base, while toasted almonds add a nutty crunch. It&# 226;€™s the perfect light lunch or side dish for a summer picnic, offering a fresh alternative to heavy mayo-based salads. Simple to assemble with pantry staples, this dish balances sweet, tangy, and savory notes beautifully.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 117.6
Description
This refreshing chicken salad brings together crisp romaine lettuce, shredded red cabbage, and crunchy water chestnuts for a delightful textural contrast. The star of the dish is the bright, aromatic dressing made from rice wine vinegar, sesame oil, and fresh ground ginger, which adds a warm kick without overwhelming the palate. Tender strips of chicken breast provide a satisfying protein base, while toasted almonds add a nutty crunch. It&# 226;€™s the perfect light lunch or side dish for a summer picnic, offering a fresh alternative to heavy mayo-based salads. Simple to assemble with pantry staples, this dish balances sweet, tangy, and savory notes beautifully.
Ingredients
  • 1 tablespoon Rice wine vinegar
  • 1 teaspoon Canola oil
  • 1 teaspoon Sesame oil
  • 1 tablespoon Toasted sesame seeds
  • 1/2 teaspoon Ground ginger
  • 3 cup Torn romaine lettuce
  • 3 cup Shredded red cabbage
  • 1 cup Drained canned sliced water chestnuts
  • 8 oz Cooked skinless boneless chicken breast, cut into strips
  • 1 oz Sliced almonds
  • 1 tablespoon Lemon juice
  • 1 tablespoon Water
Directions
  1. 1
    In a small bowl, whisk together the rice wine vinegar, canola oil, sesame oil, 1 tablespoon water, toasted sesame seeds, and ground ginger until well combined. Set aside.
  2. 2
    Ensure the chicken breasts are cooked, cooled, and cut into bite-sized strips. If using raw chicken, cook until internal temperature reaches 165°F, then slice.
  3. 3
    Divide the torn romaine lettuce and shredded red cabbage evenly among four serving plates or bowls.
  4. 4
    Top the greens with the drained water chestnuts, distributing them evenly across each plate.
  5. 5
    Arrange the chicken strips over the vegetables on each plate.
  6. 6
    Sprinkle the sliced almonds evenly over the chicken.
  7. 7
    Drizzle the prepared ginger dressing over each salad.
  8. 8
    Finish by squeezing fresh lemon juice over each serving just before eating.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 117.6kcal
% Daily Value *
Total Fat 5.0g8%
Saturated Fat 0.8g4%
Cholesterol 0.5mg1%
Sodium 42.3mg2%
Total Carbohydrate 16.5g6%
Dietary Fiber 7.3g30%
Sugars 7.2g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, salad, ginger, sesame, vinegar, lettuce, cabbage, water chestnuts, asian, light, lunch, fresh, crunchy, dressing, healthy, easy, quick, picnic, side dish, almonds
Read it online: https://www.chefs-mate.com/recipe/chicken-salad-10-2/