Crunchy Vegetable Chicken Salad with Asian Peanut Dressing
Dice carrots, bell peppers, cabbage, radishes, scallions, and parsley or cilantro and toss in a large salad bowl.
Spray large skillet with nonstick cooking spray. Add 1 tbsp olive oil. Pat chicken breasts dry and sprinkle evenly with salt, pepper, garlic powder, onion powder. Cook on medium high for approximately 3 minutes per side.
Once chicken is done, let chicken cool and then dice and add to salad mixture.
Make dressing: In a small bowl mix rice wine vinegar, sesame oil, powdered peanut butter, ginger, sesame seeds, and pepper together.
Dress salad and toss well to evenly coat, serve, and enjoy.
- Amount Per Serving
- Calories 431
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 59g20%
- Dietary Fiber 9g36%
- Sugars 7g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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