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Asian Chicken and Vegetables Salad
A good recipe for Weight Watchers.
10 oz asian vegetables
8 oz chicken breast
1 tbsp rice vinegar
1 tbsp soy sauce, low sodium
2 tbsps sesame oil
5 g red chili sauce
Rinse the vegetables under cold water until thawed; drain and blot well.
Toss in a bowl with the chicken (cooked, cubed, boneless, skinless).
In another bowl, mix seasoned rice vinegar, soy sauce, sesame oil, and red chili sauce to taste.
Pour over the salad and toss to combine.
in 1 serving of Asian Chicken and Vegetables Salad.
, 21% carbs, 32% protein.
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