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Japanese Chicken Salad

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Ingredients
  Water 2 Cup (32 tbs)
  Chicken flavored bouillon cubes 2
  Skinless boneless chicken breasts 1 Pound
  Peeled ginger 2 Inch, sliced (Fresh Pieces)
  Sugar 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Torn iceberg lettuce 12 Cup (192 tbs)
  Chow mein noodles 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄3 Cup (5.33 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs), toasted
  Sesame seeds 2 Tablespoon, toasted
Directions

1. Combine water and bouillon cubes in a large, heavy saucepan over medium-high heat,- stir until bouillon cubes dissolve. Add chicken and ginger,-bring to a boil. Reduce heat to low,- simmer 20 minutes or until chicken is done. Cool chicken in broth,- discard broth. Shred chicken with 2 forks.
2. Combine sugar, juice, oil, salt, and pepper in a small bowl,- stir with a whisk.
3. Combine lettuce and remaining ingredients in a large bowl. Add chicken and dressing, tossing to coat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Chicken

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1414 Calories from Fat 457

% Daily Value*

Total Fat 54 g82.5%

Saturated Fat 7.5 g37.4%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 2878 mg119.9%

Total Carbohydrates 117 g39%

Dietary Fiber 18.4 g73.8%

Sugars 66.9 g

Protein 125 g250.6%

Vitamin A 119.5% Vitamin C 136%

Calcium 57.5% Iron 80.8%

*Based on a 2000 Calorie diet

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Japanese Chicken Salad Recipe