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Chicken and Vegetable Salad With Asian Dressing
THE DENVER POST17Ingredients
75Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. skinless boneless chicken breast halves
- 1 tsp. olive oil
- 1/8 tsp. salt
- 5 1/2 cups green cabbage (thinly sliced)
- 1 red bell pepper (medium, seeded and thinly sliced)
- 1 medium carrot (scrubbed well, and then cut into ribbons with a vegetable peeler)
- 1/4 cup cilantro leaves (packed)
- 16 Boston lettuce leaves (or large Bibb, for serving)
- 3 Tbsp. walnut oil (or olive oil)
- 3 Tbsp. rice vinegar (unseasoned)
- 2 tsp. low sodium soy sauce
- 2 tsp. honey
- 1 1/2 tsp. toasted sesame oil
- 1 tsp. fresh ginger root (finely grated peeled)
- 1 clove garlic (minced)
- 1/4 tsp. salt
- 1 pinch crushed red pepper flakes
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium340mg14% |
Potassium420mg12% |
Protein2g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A90% |
Vitamin C150% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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