Thursday, November 7, 2013

Yummy Asian Chicken Salad

It's hard enough to find delicious, low calorie and low fat foods for yourself to eat when you are trying to be mindful about what goes in your mouth. But throw kids in the mix and it seems practically impossible to suit their taste buds as well!!  This is a family favorite of ours - Asian Chicken Salad, found on (a great resource).  My kids like it SO much, that they request to always have it on hand for after school snacking - no joke.  In fact, my daughter Elly had it for breakfast this morning!  

Below are the ingredients and directions - now I know it says that there is 414 calories per serving - but it's all relative.  It also says it makes 6 servings - when I get more like 8. You can put as much or as little dressing and rice noodles as you'd like on it - and that is where the bulk of the calories come from anyway - 



Recipe Details

recipe thumbnail

Asian Chicken Salad

star rating
6 Servings, Prep Time: 15 Minutes, Cook Time: 20 Minutes


A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.


  • 2 tablespoons brown sugar
  • 2 teaspoons soy sauce
  • 1 tablespoon sesame oil (optional)
  • 1/4 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 1 (8 ounce) package dried rice noodles
  • 1 head iceberg lettuce - rinsed, dried, and chopped
  • 4 boneless chicken breast halves, cooked and shredded
  • 3 green onions, chopped
  • 1 tablespoon sesame seeds, toasted


  1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Nutritional Information

Servings Per Recipe: 6
Amount Per Serving
Calories: 414

Carbohydrates: 39.2g
Dietary Fiber: 2.0g
Fat: 18.0g
Cholesterol: 55.0mg
Sodium: 224.6mg
Protein: 22.7g
Sent from Dinner Spinner Pro for the iPhone

Sent from my iPhone

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