|Servings||Prep Time||Cook Time|
|1||0 mins||0 mins|
|1.||Rinse the vegetables under cold water until thawed; drain and blot well.|
|2.||Toss in a bowl with the chicken (cooked, cubed, boneless, skinless).|
|3.||In another bowl, mix seasoned rice vinegar, soy sauce, sesame oil, and red chili sauce to taste.|
|4.||Pour over the salad and toss to combine.|
There are 542 calories in 1 serving of Asian Chicken and Vegetables Salad.
Calorie split: 47% fat, 21% carbs, 32% protein.
|Serving Size||1 serving|