Heavy on flavor, light on prep
Our Asian-inspired salad is not only loaded with flavor, but also a snap to make. The bed of Napa cabbage, kale and carrots offer a satisfying crunch and loads of nutrients, while the cilantro, scallions and sesame elevate the flavor even further. And the vinaigrette? An easy-to-create combination of fresh mandarin orange juice, lime juice, toasted sesame oil and ginger will have your tastebuds singing. Enjoy for lunch or a simple weeknight dinner.
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Salad:
2 6-ounce boneless, skinless chicken breasts
6 cups shredded napa cabbage
2 cups torn kale leaves
2 mandarin oranges, peeled and sliced into rounds
1 carrot, shredded
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves
1 tablespoon sesame seeds
Vinaigrette:
3 tablespoons fresh mandarin orange juice
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon kosher salt
Makes 4 servings
Calories: 245
Total fat: 7 g
Saturated fat: 1g
Protein: 23 g
Carbohydrate: 30 g
Dietary fiber: 12 g
Sugar: 9 g
Added sugar: 0 g
Cholesterol: 41 mg
Sodium: 382 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.
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