Sesame-Lime Chicken Salad on Baby Kale
1
Point(s)
Total Time
12 min
Prep
12 min
Serves
1
Difficulty
Easy
Leftover cooked chicken breast gets an eye-catching makeover in this Asian-inspired salad. Quick and beautiful, this no-cook salad is ready in only 12 minutes making eating-for-one easy and delicious. A simple lunch or light dinner, this quick salad features a dressing of sesame, soy sauce and lime juice, full of salty tang. Taking this to work? Keep the dressing in a separate container until you are ready to eat. If you have fresh broccoli or cucumbers on-hand toss them in the mix for amplified vegetable presence. If you cannot find baby kale use baby spinach or some torn kale.
Ingredients
Cooked shredded chicken breast
¾ cup(s)
Red bell pepper(s)
½ small, cut into thin, bite-size strips
Shredded carrot(s)
½ cup(s), or matchstick carrots
Uncooked scallion(s)
1 medium, sliced
Fresh lime juice
1½ Tbsp, or to taste
Low sodium soy sauce
1 Tbsp
Dark sesame oil
1 tsp
Uncooked kale
1 cup(s), baby variety
Cilantro
1 Tbsp, chopped