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  • 2servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 pound roasted, ready-to-eat chicken pieces

  2. 1 cup drained, sliced water chestnuts

  3. 4 scallions, sliced (1/2 cup)

  4. 3 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing

  5. 2 teaspoons low-sodium soy sauce

  6. 1/2 teaspoon ground ginger

  7. 4 cups washed, ready-to-eat mesclun

Instructions Jump to Ingredients ↑

  1. Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.

  2. Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.

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