Asian chicken salad

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PREP TIME

15 min

Makes

4 to 6 servings


Ingredients

  • 1 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • 4 tsp rice or sherry vinegar
  • 1/2 tsp dark sesame oil
  • 1/2 tsp hot chili-garlic sauce
  • 3 tbsp olive oil
  • 2 large beefsteak tomatoes
  • 1 barbecued deli chicken
  • 227-g can sliced water chestnuts , drained
  • 142-g bag mesclun greens , or baby spinach

Instructions

  • Peel ginger, then finely grate into a small bowl. Whisk in soy, vinegar, sesame oil and chili-garlic sauce until evenly mixed. Gradually whisk in olive oil.
  • Coarsely chop tomatoes. Place in a large bowl. Discard skin from chicken. Tear or cut meat into bite-size strips. Add to tomatoes along with water chestnuts and greens. Drizzle with dressing and toss.

Nutrition (per serving)

  • Calories
  • 227,
  • Protein
  • 18.2 g,
  • Carbohydrates
  • 9.5 g,
  • Fat
  • 13.1 g,
  • Fibre
  • 2 g,
  • Sodium
  • 835 mg.

Don’t feel like turning on the oven tonight? Pick up a barbecued chicken from the grocery deli on the way home and toss with our easy Asian dressing for a healthy, no-fuss dinner.