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RECIPE
14 INGREDIENTS9 STEPS25min

Asian Chicken Veggie Salad

5.0
2 Ratings
Make this tasty Asian Chicken Veggie Salad in under 30 minutes and impress your family and friends. It's light and tasty, and very easy to toss together.
Asian Chicken Veggie Salad Recipe | SideChef
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Make this tasty Asian Chicken Veggie Salad in under 30 minutes and impress your family and friends. It's light and tasty, and very easy to toss together.
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Creating content and connecting with foodies.
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25min
Total Time
$1.32
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Green Cabbage
1 1/2 cups
10
Sugar Snap Peas
1/4 cup
Salted Peanuts
1/4 cup
Avocado Oil
1 1/2 Tbsp
Rice Vinegar
1 1/2 Tbsp
Toasted Sesame Oil
1 dash
Freshly Ground Black Pepper
1/2 tsp
1 tsp
Toasted White Sesame Seeds
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Nutrition Per Serving

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CALORIES
410
FAT
32.0 g
PROTEIN
12.8 g
CARBS
20.3 g

Cooking Instructions

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Step 1
Thinly slice the Green Cabbage (1 cup) .
Step 2
Julienne the Red Bell Pepper (1/4) and Yellow Bell Pepper (1/4) .
Step 3
Slice Sugar Snap Peas (10) in half.
Step 4
Slice the chilled, cooked Tyson® Chicken Breast (1) .
Step 5
In a large bowl, combine sliced cabbage, Broccoli Slaw (1 1/2 cups) , bell peppers, snap peas and chicken breast strips.
Step 6
For the dressing, whisk the Avocado Oil (1/4 cup) , Rice Vinegar (1 1/2 Tbsp) , Toasted Sesame Oil (1 1/2 Tbsp) , Granulated Sugar (1 Tbsp) , Freshly Ground Black Pepper (1 dash) , Kosher Salt (1/2 tsp) , and Toasted White Sesame Seeds (1 tsp) together in a bowl.
Step 7
Add the dressing to the salad and toss together.
Step 8
Place mounds of salad on plates. Top with a generous sprinkle of chopped Salted Peanuts (1/4 cup) .
Step 9
Serve immediately and enjoy.
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Nutrition Per Serving
Calories
410
% Daily Value*
Fat
32.0 g
41%
Saturated Fat
4.6 g
23%
Trans Fat
0.0 g
--
Cholesterol
20.3 mg
7%
Carbohydrates
20.3 g
7%
Fiber
5.7 g
20%
Sugars
7.1 g
--
Protein
12.8 g
26%
Sodium
642.0 mg
28%
Vitamin D
0.1 µg
0%
Calcium
75.5 mg
6%
Iron
1.7 mg
9%
Potassium
239.6 mg
5%
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