Chicken & greens salad with carrot vinaigrette
4
Points® value
Total Time
15 min
Prep
15 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
