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 min
  • Total Time 25 min
  • Servings 4

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.

Expert Tips

Use peaches or nectarines for the papaya.

It's easy to make this a seafood salad. Just use 1 cup cooked small shrimp or crabmeat instead of the chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
215),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
4g,
4%
),
Cholesterol
30mg
30%;
Sodium
260mg
260%;
Total Carbohydrate
31g
31%
(Dietary Fiber
6g
6%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
100%;
Calcium
6%;
Iron
8%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.