0.0 – 0 reviews • Poultry
| Level: |
Intermediate |
| Total: |
50 min |
| Prep: |
20 min |
| Inactive: |
20 min |
| Cook: |
10 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
50 min |
| Prep: |
20 min |
| Inactive: |
20 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- Deselect All
- 2 (6-ounce) chicken breast halves without skin, grilled and shredded
- 4 cucumbers, peeled, seeded, and sliced
- 2 tablespoons chopped pickled ginger
- 1 red bell pepper, seeded and sliced
- 1 scallion, sliced
- 2 tablespoons chopped fresh cilantro leaves
- 1 pinch chili flakes
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon whole sesame seeds
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon chili oil, optional
- 1 head green leaf lettuce, washed and torn
- 1 head romaine lettuce, washed and chopped
Instructions
- Shred the chicken and set aside. Toss the next 11 ingredients together in a bowl. Set aside to marinate for 20 minutes. Add the shredded chicken and toss together.
- Spin-dry the lettuces together and places equal portions in the center of chilled salad plates. Place 1/4 of the marinating cucumber mixture on top of each salad. Spoon the remaining vinaigrette equally over each salad.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
203 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
6 g |
| Sugar |
10 g |
| Protein |
24 g |
| Cholesterol |
62 mg |
| Sodium |
60 mg |
| Serving Size |
1 of 4 servings |
| Calories |
203 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
6 g |
| Sugar |
10 g |
| Protein |
24 g |
| Cholesterol |
62 mg |
| Sodium |
60 mg |