Asian Twist Chicken Salad (Low Carb)
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 tablespoon peanut oil or 1 tablespoon olive oil
- 1⁄2 tablespoon vietnamese chili paste with garlic
- 1 boneless skinless chicken breast
- 2 tablespoons mayonnaise
- 1 tablespoon teriyaki sauce
- 1⁄2 - 1 tablespoon lemon juice
- 1⁄4 cup roasted cashews
- 2 stalks celery, finely chopped
- 1⁄2 cup bean sprouts
directions
- In a skillet, cook chicken in oil with chili/garlic paste over medium heat until chicken is cooked through (6-7 minutes on each side).
- In a small bowl, mix mayonnaise, teriyaki sauce, and lemon juice to make the dressing.
- Drain chicken and cut into bite-sized pieces.
- Mix chicken, nuts, and vegetables into dressing.
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Reviews
-
This recipe did not work for me as written. The lemon flavor overwhelmed the other flavors and the sauce was far too runny. Maybe less lemon, and the basting-type teriyaki (I used traditional, which is also runny). I did like the touch of cooking the chicken with the chili garlic sauce - it added just the right amount of that flavor.
RECIPE SUBMITTED BY
littleturtle
United States