ASIAN CHICKEN SALAD

This Asian Chicken Salad is bursting with flavor and freshness.

I love salads all year, but even more so when the weather gets nice.

The recipe makes four servings and it’s great for meal prep. Just keep the dressing on the side until you’re ready to eat it.

Ingredients

For the dressing:

• 1/4 cup PB2 powder
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 clove garlic, minced

For the salad:

• 1 lb. boneless, skinless chicken breast (season with garlic powder, onion powder, salt, and pepper)
• 1 head Romaine lettuce
• 1 cup red cabbage, shredded
• 1 cup julienned carrots
• 1/2 cup wonton strips
• 1/2 cup cilantro, chopped
• 2 green onions, chopped

Instructions

1. Cook the chicken breast in a nonstick pan. Set aside to cool off.
2. In a small bowl, whisk together the ingredients for the dressing.
3. Split all of the salad ingredients into 4 bowls. Top each one with 2 tablespoons of salad dressing.

NUTRITION INFOMATION:

This is for 1 of 4 servings

254 calories, 5 g of total fat, 0 g saturated fat, 476 mg sodium, 21 g total carbohydrate, 6 g dietary fiber, 7 g sugar, 35 g protein