Quick Chinese Chicken Salad

Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don’t have to turn on the oven.

INGRIDIENT

¼ cup rice vinegar

1 tablespoon sugar

3 tablespoons Kikkoman Soy Sauce

2 tablespoons vegetable oil

1 teaspoon Oriental sesame oil

1 (16 ounce) package mixed salad greens, washed and drained

¼ cup chopped fresh cilantro or parsley

2 medium-size cooked chicken breast halves, skinned, boned and shredded

Step: 1

Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves.

Step: 2

Add salad mixture and cilantro, tossing to coat all pieces.

Step: 3

Add chicken; toss to combine. Serve immediately.

Per Serving: 211 calories; protein 18.4g; carbohydrates 6.5g; fat 12.4g; cholesterol 41.3mg; sodium 753.9mg.

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