Asian-Style Chicken Salad

Diabetes Appropriate
Egg-free
Low-Calorie
Low-Fat
Low-Saturated Fat
Weight Management
Dish type
Dinner
Serves
4
Ready in
42 minutes*

Ingredients

  • 3/4 cup light Asian salad dressing, divided
  • 2 tbsp. less-sodium soy sauce
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 4 1/2 cups shredded Chinese cabbage
  • 4 1/2 cups shredded iceberg lettuce
  • 24 fresh snow peas, trimmed
  • 1 large red bell pepper, seeded, cut into 1-inch pieces
  • 20 pineapple chunks, drained

Directions

Prep Time
30 minutes*
Cook Time
12 minutes
Ready in
42 minutes*
  1. For marinade, in a small bowl combine salad dressing and soy sauce. Place chicken in a resealable plastic bag; add 1/4 cup of the marinade; refrigerate the rest to use as dressing. Seal bag; turn to coat chicken. Refrigerate 1 to 12 hours.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 minutes or until no longer pink (165°F). Chill chicken up to 24 hours, if desired.
  3. For salad, in a large bowl combine cabbage and lettuce. Add snow peas, bell pepper and pineapple; toss. Drizzle with reserved dressing; toss to coat.
  4. Slice chicken. Place salad on 4 salad plates. Arrange chicken slices on top of each salad, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 332, Calories Fat 69, Total Fat 7g, Saturated Fat 1g, Cholesterol 98mg, Sodium 691mg, Carbohydrate 22g, Protein 42g
Serving Size1
Calories332
Calories Fat69
Calories (fat) extra21
Total Fat7g
Total Fat (extra)12
Saturated Fat1g
Saturated Fat (extra)8
Cholesterol98mg
Cholesterol (extra)33
Sodium691mg
Sodium (extra)29
Potassium837mg
Carbohydrate22g
Carbohydrate (extra)7
Fiber3g
Fiber (extra)13
Sugars16g
Protein42g
Omega30g
Vitamin A5319IU
Vitamin A (extra)106
Vitamin C132mg
Vitamin C (extra)221
Iron2mg
Iron (extra)16