Photo: Anna Pelzer
Asian Grilled Chicken Salad
19 ingredients
20 min + 20 min
4
openrecipes
Grilled chicken salad with peanut-lime dressing and crispy tortilla strips.
Estimated Nutrition (whole recipe, rough)
1070
Calories
60g
Protein
55g
Fat
96g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Jicama | 1 cup (120g) | 46 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 whole FOR THE SALAD:
- 3 Tablespoons Split Boneless, Skinless Chicken Breasts
- 1 teaspoon Olive Oil, Divided
- ½ teaspoons Kosher Salt
- 4 cups Freshly Ground Black Pepper
- 1 whole Mixed Baby Greens
- ½ whole Large Carrot, Peeled And Shredded
- ½ cups Small Jicama, Peeled And Shredded
- ¼ cups Frozen Corn Kernels, Thawed
- 1 cup Frozen, Shelled Edamame, Thawed
- ¼ cups Tortilla Strips
- 3 Tablespoons FOR THE DRESSING:
- 2 Tablespoons Fresh Lime Juice
- 1 Tablespoon Creamy Peanut Butter
- 1 Tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Honey
- 1 teaspoon Sriracha Sauce
- ½ cups Grated Fresh Ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes