Asian Chicken Salad

This easy chicken salad is great as leftovers! (if there is any left over!) Just put the dressing on the side to prevent the lettuce from wilting. I made this as a quick Saturday at home lunch and had leftovers for Sunday – Delicious!

Ingredients:
2 tablespoons seasoned rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon ground fresh ginger (look for the bottled version to save time!)
1 teaspoon honey
6 cups mixed salad greens
2 cups chopped cooked chicken
1 cup matchstick-cut carrots
1 cup snow peas, trimmed and cut lengthwise into thin strips
2 tablespoons sliced almonds, toasted

Directions:
1. Combine first 5 ingredients in a large bowl, stirring well with a whisk.
2. Add salad greens, chicken, carrots, and snow peas. Toss gently to coat.
3. Sprinkle with almonds when ready to serve.

Yield: 4 Servings

Nutrition Information per Serving: 172 calories, 6g fat, 0.9 g saturated fat, 19.6 g protein, 10.9 g carbohydrate, 3.5 g fiber, 538 mg sodium

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