Skinny, Crunchy, Vietnamese Chicken Salad
Ingredients
Ingredients for Dressing:
- ¼ cup Girard’s Light Champagne Dressing or Trader Joe’s or any light Italian dressing, see shopping tips
- 2 tablespoons peanut butter, crunchy or creamy (I like unsalted peanut butter)
- 1 tablespoon fresh lime juice or lemon juice
- ⅛ teaspoon cayenne pepper (red pepper)
Ingredients for Salad:
- 4 cups romaine lettuce, chopped
- 2 cups cabbage, shredded
- 1¼ cups cooked chicken breast, diced, see shopping tips
- 1 cup carrots, shredded
- 1 cup red bell pepper, diced
- 1 cup cucumber, peeled and diced
- 2 tablespoons cilantro chopped, for topping (optional)
Instructions
- In a small bowl, add all the dressing ingredients and whisk together. Be sure to keep mixing until the peanut butter dissolves. Refrigerate until ready to toss in salad.
- In a large bowl, add all salad ingredients. When ready to serve, toss in dressing. Divide among 2 dinner-size plates. Top each with chopped cilantro, if desired.
Nutrition
Serving: 1saladCalories: 320kcalCarbohydrates: 22gProtein: 33gFat: 14gSaturated Fat: 2gCholesterol: 62mgSodium: 368mgFiber: 8gSugar: 6gBlue Smart Points: 4Green Smart Points: 6Plus Points: 8