Kickin' Asian Chicken Salad

Gluten Free
Dairy Free
Very Healthy
Health score
74%
Kickin' Asian Chicken Salad
45 min.
4
301kcal

Suggestions


Are you ready to elevate your lunch or dinner with a vibrant and nutritious dish? Look no further than our Kickin' Asian Chicken Salad! This delightful salad is not only gluten-free and dairy-free, but it also boasts a health score of 74, making it a fantastic choice for those who prioritize their well-being without sacrificing flavor.

Imagine the earthy sweetness of roasted beets and sweet potatoes, perfectly complemented by the umami richness of shiitake mushrooms. Toss in some tender, shredded chicken and a medley of gourmet salad greens, and you have a colorful plate that’s as pleasing to the eye as it is to the palate. The dressing, a harmonious blend of dark sesame oil, honey, and red wine vinegar, adds a kick that will tantalize your taste buds and leave you craving more.

With a preparation time of just 45 minutes, this salad is perfect for busy weeknights or a leisurely weekend lunch. Each serving is packed with 301 calories, making it a satisfying yet light option that won’t weigh you down. Whether you’re looking to impress guests at a dinner party or simply want to treat yourself to a healthy meal, this Kickin' Asian Chicken Salad is sure to become a favorite in your recipe repertoire. Dive into this deliciously healthy dish and enjoy the burst of flavors that await!

Ingredients

  • 0.8 pound beets 
  • 0.5 teaspoon sesame oil dark
  • tablespoons honey 
  • 0.3 teaspoon pepper 
  • tablespoons red wine vinegar 
  • 0.8 pound roasted shredded (such as Tyson)
  • cups the salad 
  • 0.3 teaspoon salt 
  • tablespoon shallots chopped
  • cup mushroom caps 
  • 0.8 pound sweet potatoes and into 
  • ounce tofu firm
  • tablespoon wasabi paste dried prepared ( Japanese horseradish)

Equipment

  • oven
  • blender
  • baking pan

Directions

  1. Preheat oven to 40
  2. Place first 8 ingredients in a blender; process until smooth. Set aside.
  3. Leave root and 1 inch of stem on beets; scrub with a brush.
  4. Place beets and sweet potato in a shallow baking dish.
  5. Bake at 400 for 45 minutes.
  6. Add mushrooms, and bake an additional 15 minutes. Cool to touch. Peel beets and potato; cut into 1/2-inch cubes. Thinly slice mushrooms.
  7. Combine beets, potato, mushrooms, greens, and chicken.
  8. Drizzle dressing over salad; toss well.
  9. Serve immediately.

Nutrition Facts

Calories301kcal
Protein32.18%
Fat14.08%
Carbs53.74%

Properties

Glycemic Index
70.82
Glycemic Load
17.55
Inflammation Score
-10
Nutrition Score
26.486086757287%

Flavonoids

Apigenin
0.01mg
Luteolin
0.33mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:300.71kcal
15.04%
Fat:4.8g
7.39%
Saturated Fat:1.21g
7.59%
Carbohydrates:41.23g
13.74%
Net Carbohydrates:34.4g
12.51%
Sugar:19.49g
21.65%
Cholesterol:53.58mg
17.86%
Sodium:323.08mg
14.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.68g
49.37%
Vitamin A:12777.6IU
255.55%
Vitamin B6:1.11mg
55.61%
Vitamin B3:8.21mg
41.06%
Selenium:28.25µg
40.35%
Manganese:0.77mg
38.67%
Phosphorus:357.75mg
35.77%
Potassium:1195.79mg
34.17%
Vitamin B1:0.5mg
33.5%
Folate:133.36µg
33.34%
Fiber:6.83g
27.31%
Vitamin C:21.99mg
26.65%
Vitamin B2:0.41mg
23.91%
Vitamin B5:2.39mg
23.89%
Magnesium:84.68mg
21.17%
Zinc:2.89mg
19.26%
Copper:0.37mg
18.3%
Iron:2.51mg
13.96%
Vitamin B12:0.43µg
7.23%
Calcium:68.61mg
6.86%
Vitamin D:0.57µg
3.77%
Vitamin E:0.38mg
2.5%
Vitamin K:1.99µg
1.9%
Source:My Recipes