Asian Chicken Salad

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 30 minutes

Składniki

¼ cup vegetable oil

3 tablespoons rice vinegar

2 tablespoons brown sugar

1 tablespoon sesame oil (Optional)

2 teaspoons soy sauce

1 head iceberg lettuce - rinsed, dried, and chopped

4 boneless chicken breast halves, cooked and shredded

3 green onions, chopped

1 tablespoon sesame seeds, toasted

1 ½ tablespoons olive oil, or as needed

1 (8 ounce) package dried rice noodles

Wskazówki

Gather all ingredients.

Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.

Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.

While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.

Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.

Wartości Odżywcze

• Kalorie: 414 kcal
• Tłuszcz Całkowity: 18 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 55 mg
• Sód: 225 mg
• Węglowodany Całkowite: 39 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 6 g
• Białko: 23 g