Many Asian-inspired salads get their crunch from wonton strips, but I prefer to use nuts plus store-bought crispy onions in my Crispy Chicken Salad. (To dodge the onions’ saturated fat, look for a brand with no palm oil.) You can also skip the onions and double the nuts.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Serves: 4
Time: 20 minutes
Ingredients
- 4 dried apricots
- 1 red chili pepper, chopped
- 2 Tbs. miso paste
- 1 Tbs. grated ginger
- 2 Tbs. rice vinegar
- 1/3 cup mayonnaise
- 1 tsp. honey
- 2 cups shredded cooked chicken breast
- 8 cups salad greens
- 1 cup shredded cabbage
- 1 cup sliced cucumber
- ½ cup crispy onions or fried shallots
- ¼ cup roasted almonds, chopped
Instructions
- Make the dressing: In a blender, combine the apricots, chili, miso, ginger, vinegar, mayo, and honey with ¼ cup water. Purée until smooth. (Prefer a no-heat dressing? Try Sesame Vinaigrette.)
- Toss the chicken with half the dressing. Put the salad greens and cabbage in a large bowl. Top with the dressed chicken, cucumber, crispy onions, and almonds.
- Serve with the remaining dressing on the side.
Nutrition Information
Per serving (3 cups salad + 3 Tbs. dressing):
- Calories: 390
- Total fat: 24 g
- Sat fat: 3 g
- Carbs: 19 g
- Fiber: 6 g
- Total sugar: 8 g
- Added sugar: 1 g
- Protein: 27 g
- Sodium: 490 mg
