Sesame-Lime Chicken Salad on Baby Kale
5
Points®
Total time: 12 min • Prep: 12 min • Cook: 0 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
0.75 cup(s)
Red bell pepper(s)
0.5 small
Shredded carrots
0.5 cup(s)
Uncooked scallion(s)
1 medium
Fresh lime juice
1.5 Tbsp
Low sodium soy sauce
1 Tbsp
Dark sesame oil
1 tsp
Uncooked kale
1 cup(s)
Cilantro
1 Tbsp
Instructions
1
Combine chicken, pepper, carrots, scallion, lime juice, soy sauce and oil in a bowl; toss to coat. Line a plate with kale, top with chicken salad and cilantro.
2
Makes 1 serving.
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