Shredded Vegetable Asian Chicken Salad

Shredded Vegetable Asian Chicken Salad

The earthy flavor and crunch of kale, broccoli, brussel sprouts and carrots pair perfectly with this tangy and sweet dressing. Add some flavorful chicken to elevate this salad to an entree.

Ingredients

    • 3 broccoli stalks, shredded (about 2 cups)
    • 1 medium carrot, shredded (about 3/4 cup)
    • 3 cups shredded Brussel Sprouts
    • 2 cups shredded kale leaves, thick stems removed (about 2 cups)
    • 2 cups shredded white-meat Rotisserie chicken

For the Dressing

  • 1/4 cup Low Sodium Soy Sauce or Tamari
  • 2 tablespoons fresh lime juice
  • 1 tablespoon unsweetened rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon salt
  • 1 teaspoon Sriracha hot sauce (optional)
  • 1 tablespoon light Agave nectar
  • 1/4 teaspoon fresh grated ginger root

Makes 8

Directions

  1. Using a food processor with the shredding blade, shred broccoli stalks, carrot, brussel sprouts and kale leaves. Alternately, you can use a box grater or buy them already shredded.
  2. In a large salad bowl combine all shredded vegetables and shredded chicken and toss to combine.
  3. In a mixing bowl whisk all dressing ingredients until well incorporated.
  4. Plate 1 1/2 cups of salad per plate and lightly dress with 1 tablespoon of dressing.

Note: Store leftover salad and dressing separately until ready to serve. Extra dressing can be stored in an airtight container in the refrigerator for up to a week.
Tip: Grill up some chicken breasts ahead for this recipe or shred some plain rotisserie chicken as a time saver. Avoid rotisserie chicken that has an overpowering flavor added, such as Cajun or one that has added sugar.

Nutrition facts

Serves 8 (1.5 cups each, plus 1 tbsp dressing)

calories: 134

calories from fat: 51

total fat: 5.7g

saturated fat: 0.8g

trans fat: 0.0g

cholesterol: 21mg

sodium: 568mg

potassium: 278mg

carbohydrates: 11.8g

dietary fiber: 2.5g

sugars: 3.6g

protein: 10.7g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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