Gingered Chicken Salad
Yield
4 servingsPrep
5 minCook
?Ready
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken breasts
cubed, cooked |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 | cup |
snow pea pods
julienned |
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | cup |
mushrooms
thinly sliced |
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | tablespoons |
ginger
finely minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
sesame oil
optional |
|
| ⅓ | cup |
lemon juice
|
|
| 1 | each |
garlic cloves
finely minced |
|
| 1 | bunch |
watercress
garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken breasts
cubed, cooked |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 237 | ml |
snow pea pods
julienned |
|
| 237 | ml |
mung bean sprouts
|
|
| 237 | ml |
mushrooms
thinly sliced |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 3E+1 | ml |
ginger
finely minced |
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
sesame oil
optional |
|
| 79 | ml |
lemon juice
|
|
| 1 | each |
garlic cloves
finely minced |
|
| 1 | bunch |
watercress
garnish |
*
|
Directions
Place the chicken, scallions, peas, bean sprouts and mushrooms in a large bowl.
Combine the soy sauce, ginger, oil, sesame oil, lemon juice and garlic and toss with the chicken mixture.
If desired, transfer to a bed of lettuce on a serving platter and arrange watercress around it.
