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    You are in: Home / Recipes / Asian Chicken Salad Recipe
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    Asian Chicken Salad

    Average Rating:

    2 Total Reviews

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    • on April 21, 2013

      This was a quick and surprisingly delicious dinner for us tonight. My husband said, "Oh God...keep that recipe!" Which makes it a definite keep in our book. I doubled the recipe so that I would have enough to feed 5 for dinner and 4 for lunch the next day, and I'm not sure there will be enough left for lunch without an accompaniment. The only thing I did differently than listed above was to add a sliced orange while poaching the chicken. To me orange flavor naturally goes with Asian food. Thanks for a winner. Made for Zaar Chef Alphabet Soup.

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    • on June 25, 2009

      To hot to do much cooking in Minnesota so what beter than a salad. This was great. The flavors blended together well and the crunch of the vegetables with the pasta was perfect. I had boneless skinless chicken breasts so I grilled them rather than boiling them. The next time I make this I will cut back on the oil it seemed a bit to oily for me but perhaps I didn't use enough pasta> it was a perfect filling dinner for a hot summer night

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    Nutritional Facts for Asian Chicken Salad

    Serving Size: 1 (319 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 903.4
    Calories from Fat 563
    Total Fat 62.6 g
    Saturated Fat 9.2 g
    Cholesterol 46.4 mg
    Sodium 1099.3 mg
    Total Carbohydrate 57.9 g
    Dietary Fiber 6.3 g
    Sugars 11.3 g
    Protein 26.9 g

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