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Roasted Tomatillo-Garlic Salsa and Chopped Chinese Chicken Salad with Sesame Vinaigrette
KITCHENAID13Ingredients
25Minutes
310Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 romaine lettuce (hearts)
- 1 head purple cabbage
- 1 cucumber (medium)
- 2 medium carrots
- 3 cups cooked chicken (shredded)
- 1/3 cup sliced almonds
- 1 cup edamame (shelled and cooked)
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. low sodium soy sauce
- 1/3 cup seasoned rice wine vinegar
- 1/3 cup vegetable oil
- 2 1/2 tsp. sugar
- 1/8 tsp. black pepper (fresh)
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Directions
- Using a sharp knife, shred the romaine lettuce into thin ribbons and add it to a large serving bowl.
- Halve and core the purple cabbage, and then cut it into small wedges. Attach the shredding blade to the food processor. Push the cabbage wedges into the feed tube and then transfer the shredded cabbage to the serving bowl with the lettuce.
- Wash and peel the cucumber and carrots. (If needed, cut them into smaller pieces to fit into the food processor feed tube.) Shred the cucumber and carrots in the food processor and then transfer them to the serving bowl.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol40mg13% |
Sodium150mg6% |
Potassium860mg25% |
Protein18g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A310% |
Vitamin C150% |
Calcium10% |
Iron20% |
* 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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