Asian Salad with Lime Dressing

Asian Salad with Lime Dressing

Need a quick new salad combo? You can use leftover chicken in this crunchy and colorful one.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

Lime Dressing
1/3
cup frozen limeade concentrate, thawed
1/4
cup vegetable oil
1
tablespoon rice or white vinegar
1
teaspoon grated gingerroot
1/4
teaspoon salt
Asian Salad
2
cups chopped escarole
1
cup chopped cooked chicken
1
small jicama, peeled and chopped (1 cup)
1
large papaya, peeled, seeded and chopped (1 cup)
1
large yellow or red bell pepper, chopped (1 cup)
1/2
cup dry-roasted peanuts
1/4
cup chopped fresh cilantro
  1. In tightly covered container, shake all Lime Dressing ingredients.
  2. In large bowl, place all Asian Salad ingredients except peanuts and cilantro. Pour dressing over salad; toss to coat.
  3. Top with peanuts and cilantro.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use peaches or nectarines for the papaya.
Variation
It's easy to make this a seafood salad. Just use 1 cup cooked small shrimp or crabmeat instead of the chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 385
    • (Calories from Fat 215),
  • Total Fat 24g
    • (Saturated Fat 4g,),
  • Cholesterol 30mg;
  • Sodium 260mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 6g,
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.