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Gingered Chicken Salad

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Submitted by alisao

YIELD

4 servings

PREP

5 min

COOK

?

READY

10 min

Ingredients

2 473
CUPS ML CHICKEN BREASTS
cubed, cooked
½ 118
1 237
CUP ML SNOW PEA PODS
julienned
1 237
1 237
CUP ML MUSHROOMS
thinly sliced
2 3E+1
TABLESPOONS ML SOY SAUCE, SODIUM REDUCED
2 3E+1
TABLESPOONS ML GINGER
finely minced
1 15
TABLESPOON ML VEGETABLE OIL
½ 2.5
TEASPOON ML SESAME OIL
optional
79
CUP ML LEMON JUICE
1 1
EACH EACH GARLIC CLOVES
finely minced
1 1
BUNCH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 188 33% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 358mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 50g
Vitamin A 8% Vitamin C 48%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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