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Chopped Asian Salad

Serves: 4
Total Calories: 141

Ingredients

2 cups chopped escarole
1 cup chopped cooked chicken
1 small jicama, peeled and chopped (1 cup)
1 large papaya, peeled and chopped
1 large yellow or red bell pepper, chopped (1 cup)
1/2 cup dry roasted peanuts
1/4 cup chopped cilantro
Lime Dressing:
1/3 cup frozen lime juice thawed
1/4 cup vegetable oil
1 tablespoon rice or white vinegar
1 teaspoon grated ginger root
1/4 teaspoon salt
Shake all ingredients in tightly covered container.

Directions:

Prepare Lime Dressing. Place remaining ingredients except peanuts and cilantro in large bowl. Pour dressing over salad toss until coated. Top with peanuts and cilantro.

1 Serving: Calories 425 (Calories from Fat 252) Fat 28g (Saturated 5g) Cholesterol 30mg Sodium 260mg Carbohydrate 36g (Dietary Fiber 9g) Protein 16g
% Daily Value: Vitamin A 10% Vitamin C 100% Calcium 6% Iron 10%
Diet Exchanges: 2 Starch, 1 High-Fat Meat, 1 Vegetable, 3 fat


Betty's Tip
A food processor makes quick work of the chopping for this salad. Chop the vegetables in advance, and store in plastic bags.
Prepare Lime Dressing. Place remaining ingredients except peanuts and cilantro in large bowl. Pour dressing over salad toss until coated. Top with peanuts and cilantro.

1 Serving: Calories 425 (Calories from Fat 252) Fat 28g (Saturated 5g) Cholesterol 30mg Sodium 260mg Carbohydrate 36g (Dietary Fiber 9g) Protein 16g
% Daily Value: Vitamin A 10% Vitamin C 100% Calcium 6% Iron 10%
Diet Exchanges: 2 Starch, 1 High-Fat Meat, 1 Vegetable, 3 fat


Betty's Tip
A food processor makes quick work of the chopping for this salad. Chop the vegetables in advance, and store in plastic bags.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 123

This Chopped Asian Salad recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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