Asian flavors make this salad a unique alternative to traditional
chicken salad and the light flavors make this a great spring lunch
or dinner. This salad can act as a base, try adding other vegetables,
toasted sesame seeds, sprouts, and as well the chicken can be replaced
by shrimp or scallops.
Yield: Eight servings |
 |
| 6 oz |
chicken poached, cooled, shredded |
| 3 1/2 cups |
romaine lettuce, shredded |
| 1/2 cup |
carrots, shredded |
| 1/2 cup |
Napa cabbage, shredded |
| 1/2 cup |
cucumber, julienne |
| 1/4 cup |
rice vinegar |
| 2 Tbsp |
miso |
| 1/4 tsp |
garlic |
| 1/4 tsp |
fresh ginger |
| 2 tsp |
granulated sugar |
| 2/3 cup |
canola oil |
|
 |
| Total Calories |
181 |
| Calories from Fat |
160 |
| Total Fat |
19g |
| Saturated Fat |
1g |
Cholesterol
|
11mg |
| Sodium |
19mg |
| Carbohydrates |
2g |
| Fiber |
0g |
| Sugar |
1g |
| Protein |
6g |
|
- In a food processor or blender puree garlic, ginger, miso, sugar,
and vinegar. With the motor running drizzle in oil until the miso dressing
is emulsified.
- Dress lettuce, vegetables, and chicken with miso dressing.
Serve.
|
