Asian-Inspired Chicken Salad

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Kcal: 370

P: 28

F: 15

C: 30

Fiber: 8

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Chicken breast (cooked): 100g (3.5 oz, shredded), Mixed salad greens: 100g (3 cups), Red cabbage: 50g (1/2 cup, shredded), Carrot: 50g (1 medium, grated), Red bell pepper: 50g (1/3 medium, thinly sliced), Green onion: 20g (2 stalks, chopped), Cilantro: 10g (2 tbsp, chopped), Almonds: 15g (1 tbsp, sliced), Sesame seeds: 5g (1 tsp), For dressing: Rice vinegar: 15ml (1 tbsp), Soy sauce: 10ml (2 tsp), Sesame oil: 5ml (1 tsp), Honey: 5g (1 tsp), Ginger: 3g (1/2 tsp, grated), Garlic: 3g (1 clove, minced)

Nutritional info:

Meal Type: lunch

Dietary Suitable for: High Protein

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. In a large bowl, combine 100g mixed salad greens, 50g shredded red cabbage, 50g grated carrot, 50g sliced red bell pepper, 20g chopped green onion, and 10g chopped cilantro. 2. In a small bowl, whisk together 15ml rice vinegar, 10ml soy sauce, 5ml sesame oil, 5g honey, 3g grated ginger, and 3g minced garlic to make the dressing. 3. Add 100g shredded chicken to the salad and toss with the dressing. 4. Top with 15g sliced almonds and 5g sesame seeds before serving.

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