Easy Spicy Asian Chicken Salad

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This is one of my favorite easy, weekday, clean eating chicken recipes. It’s high protein and low carb, yet bursting in flavors from the tender chicken, lime, Sriracha, and crunchy veggies.  Best part? It only takes 20 minutes to whip together. My lazy-girl secret is to buy a premade roasted whole chicken and pre-chopped vegetables!

Further Food Nutritionist Commentary:

Love this recipe as it is loaded with lean protein and veggies, what more could you ask for to keep you full while eating super clean! All those veggies paired with the sauces including the lime juice help to bring out the natural sweet flavors of this dish that will help quell sweet cravings and leave you satisfied, full and feeling energized.


By Amy Shapiro, MS, RD, CDN
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Easy Spicy Asian Chicken Salad

  • Prep Time: 5-10 mins
  • Cook Time: 5-10 mins
  • Servings: 7

Ingredients

1 whole roasted chicken (Shredded)
Note: I usually buy organic from the store or roast a couple on Sunday as part of meal prep for the week
1 red pepper (sliced)
1 yellow pepper (sliced)
1 cup snow peas (sliced)
1 cup carrots (sliced)
3 scallions (sliced)
1 clove garlic (minced)
1 tablespoon rice vinegar
3 teaspoons Sriracha
1 teaspoon chili flakes
1/3 cup lime juice
1/3 cup soy sauce or fish sauce
4 tablespoons sesame oil
salt (optional to taste)

Instructions

  1. Combine all the chopped vegetables (leaving out the scallions) in a large bowl. Toss in the shredded roast chicken.
  2. For the dressing, whisk together the lime juice, garlic, rice wine vinegar, Sriracha, chili flakes, soy sauce/fish sauce, and sesame oil. Taste and add some salt if you like.
  3. Pour about two thirds of dressing on the chicken and vegetables and toss. Taste and add more dressing if you like. Top with chopped scallions. Enjoy!
Combine all the chopped vegetables (leaving out the scallions) in a large bowl. Toss in the shredded roast chicken. For the dressing, whisk together the lime juice, garlic, rice wine vinegar, Sriracha, chili flakes, soy sauce/fish sauce, and sesame oil. Taste and add some salt if you like. Pour about two thirds of dressing on the chicken and vegetables and toss. Taste and add more dressing if you like. Top with chopped scallions. Enjoy!

Nutrition Information

Per Serving:  Calories: 381; Total Fat: 22g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 3g; Cholesterol: 146mg; Sodium: 1093mg; Potassium: 193mg; Carbohydrate: 9g; Fiber: 2g; Sugar: 3g; Protein: 36g

Nutrition Bonus: Vit A: 74%; Vit C: 73%; Iron: 11%

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5 thoughts on “Easy Spicy Asian Chicken Salad

  1. Lillian Zhao

    Hi – Thanks for your question! You can easily reduce the sodium by reducing or leaving out the soy sauce/fish sauce and Sriracha and salt. As for the sesame oil, you can easily reduce that as well. I like the sesame oil for the taste personally – but it also has benefits: it’s good for your hair and a natural detoxifying oil. And remember – fat is not the enemy – it keeps you full, longer!

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  2. Anonymous

    The recipe looks good but I would want to cut down on the amount of sodium and fat..Is the sasame oil good for us and why……I appreciate your tips..how do I send this

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