Chicken and greens salad with carrot vinaigrette

Name: Chicken and greens salad with carrot vinaigrette
Prep time: 15 min
Cook time: PTnullM
Total time: 15 min
Yield: 4 servings
Ingredients: 3 Tbsp Shredded carrots; 1 tsp Fresh ginger peeled, grated; 1.5 Tbsp Seasoned rice vinegar; 1 Tbsp Dark sesame oil; 1 Tbsp Water; 0.5 tsp Soy sauce; 0.25 tsp Table salt; 1 head(s) Boston lettuce leaves torn; 3 cup(s), chopped Cooked skinless boneless chicken breast; 1 average Kirby cucumber thinly sliced; 0.5 cup(s) Cherry tomatoes halved; 2 medium Scallions thinly sliced

Points®

Total Time

15 min

Prep

15 min

Serves

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

Fresh ginger

1 tsp, peeled, grated

Seasoned rice vinegar

1½ Tbsp

Dark sesame oil

1 Tbsp

Water

1 Tbsp

Soy sauce

½ tsp

Table salt

¼ tsp

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

Puree carrot, ginger, vinegar, oil, water, soy sauce, and salt in blender or mini–food processor.
Combine lettuce, chicken, cucumber, tomatoes, and scallions in large bowl. Drizzle with dressing and toss to coat.
Serving size: about 2 3/4 cups

Chicken and greens salad with carrot vinaigrette

Ingredients

Instructions

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