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Japanese Chicken Salad
Source: dLife

Cold vegetable and chicken salad tossed with a Japanese inspired dressing, garnished with cashews.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 213.0
Total Carbs 11.9 g
Dietary Fiber 2.9 g
Sugars 5.0 g
Total Fat 6.6 g
Saturated Fat 1.3 g
Unsaturated Fat 1.1 g
Potassium 597.3 mg
Protein 26.0 g
Sodium 332.3 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  seasoned rice vinegar
1 tbsp  low sodium soy sauce
1 tbsp  mirin
1 tsp  fresh ginger root
1 tsp  sesame oil
0 3/4 lb  boneless skinless chicken breasts
3 cup  fresh broccoli florets
1 each  medium red bell peppers
0 1/2 cup  fresh cilantro
0 1/4 cup  shredded carrots
2 each  scallions
0 1/4 cup  unsalted cashews
  1. In small bowl, whisk rice vinegar, soy sauce, mirin, ginger root, and sesame oil until well mixed. Set aside.
  2. Coat large nonstick skillet with cooking spray. Heat over medium high.
  3. Add chicken and cook 8-10 minutes, stirring frequently.
  4. In large bowl, mix broccoli, red pepper, cilantro, carrots, and scallions.
  5. Add reserved dressing and chicken. Toss gently until well coated.
  6. Divide evenly onto 4 plates and garnish with cashews.

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