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 |