Chicken & greens salad with carrot vinaigrette
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Make a double batch of the dressing to use later in the week. Swap in shrimp or shelled edamame for the chicken.
Ingredients
Shredded carrots
3 tbsp(s)
Ginger root
1 tsp(s), peeled, grated
Seasoned rice vinegar
1½ tbsp(s)
Dark sesame oil
1 tbsp(s)
Water
1 tbsp(s)
Soy sauce
½ tsp(s)
Table salt
¼ tsp(s)
Boston lettuce
1 head(s), leaves torn
Cooked skinless, boneless chicken breast
3 cup(s), chopped
Kirby cucumber
1 average, thinly sliced
Cherry tomatoes
½ cup(s), halved
Scallions
2 medium, thinly sliced
Instructions
1
Puree carrot, ginger, vinegar, oil, water, soy sauce, and salt in blender or mini–food processor.
2
Combine lettuce, chicken, cucumber, tomatoes, and scallions in large bowl. Drizzle with dressing and toss to coat.
3
Serving size: about 2 3/4 cups
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