Photo: Anna Pelzer
Chinese-y Chicken Salad Recipe
15 ingredients
4 to 6 servings
openrecipes
OK, not really Chinese. More like America in the 1980's. But this old favorite is perfect for picnics, a day at the beach, or for just a lunch to bring to work...
Estimated Nutrition (whole recipe, rough)
662
Calories
41g
Protein
33g
Fat
56g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon hoisin sauce
- 4 scallions, root ends trimmed and white and light green parts finely chopped
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- 2 teaspoons honey
- 2 teaspoons Chile-garlic paste
- 5 cups cold rotisserie chicken, shredded
- 1/4 cup slivered almonds
- 1/2 medium red bell pepper, sliced into thin strips
- 1 cup thinly sliced English cucumber strips
- 2 cups thinly sliced red cabbage
- 2 cups thinly sliced green cabbage
- 3 cups thinly sliced iceberg lettuce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes