Chicken Salad With Veggies
Recipe: #19320
May 27, 2015
Categories: Salads, Chicken, Gluten-Free High Protein, No Eggs, Non-Dairy, Boneless Pieces, more
"This is a great summer salad - it would also be easy to use leftover chicken and it will go together really fast. Recipe source: Bon Appetit (May 2008)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (385.7 g)
- Calories 265.8
- Total Fat - 11.6 g
- Saturated Fat - 1.9 g
- Cholesterol - 48.2 mg
- Sodium - 1008.1 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 8.9 g
- Sugars - 9.5 g
- Protein - 23 g
- Calcium - 221 mg
- Iron - 3.7 mg
- Vitamin C - 53.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Fill a skillet with salted water and bring to a boil. Add chicken, cilantro sprigs and whole green onion; reduce heat to medium and poach chicken until cooked (20 minutes). Using tongs transfer chicken to a plate and let cool.
Step 2
Add peas to the skillet; increase heat to high and cook until crisp tender (1 minute or so); drain and rinse under cold water. Discard whole green onion and cilantro.
Step 3
Shred chicken.
Step 4
In a large bowl toss chicken with the chopped cilantro, chopped green onion, peas and the next three ingredients (- chile).
Step 5
In a cup or small bowl whisk dressing ingredients together (ponzu - ginger).
Step 6
Add dressing to salad and toss.
Tips
No special items needed.
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