Low Fat Asian Chicken Salad
Experience a vibrant and nutrition-packed meal with this Low Fat Asian Chicken Salad, a delightful fusion of tangy, savory, and fresh flavors that’s perfect for healthier eating. Tender grilled chicken breasts are marinated in a zesty blend of low-sodium soy sauce, lime juice, honey, sesame oil, and aromatic ginger and garlic, infusing them with bold Asian-inspired character. Paired with crisp romaine lettuce, vibrant red bell peppers, julienned carrots, cool cucumber slices, and fragrant cilantro, this salad bursts with color and crunch in every bite. A finishing drizzle of the reserved marinade doubles as a light dressing, while a sprinkle of nutty sesame seeds ties all the flavors together. Ready in just 30 minutes and low in fat, this wholesome recipe is ideal for lunch, dinner, or meal prep. Perfect for anyone seeking a healthy Asian salad or a protein-rich dish without skimping on taste!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic clove, minced
- 4 cups romaine lettuce, chopped
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, thinly sliced
- 3 pieces scallions, thinly sliced
- 0.5 cup cilantro leaves, chopped
- 2 tablespoons sesame seeds
Instructions
In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, grated ginger, and minced garlic to create the marinade.
Place the chicken breasts in a shallow dish and pour half of the marinade over them, reserving the other half for the salad dressing. Let the chicken marinate for at least 30 minutes in the refrigerator for more flavor.
Preheat a grill pan or outdoor grill to medium-high heat.
Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
While the chicken is resting, prepare the salad. In a large bowl, combine the chopped romaine lettuce, sliced red bell pepper, julienned carrot, sliced cucumber, and scallions.
Add the chopped cilantro leaves and sesame seeds to the salad. Toss to mix well.
Slice the grilled chicken into thin strips and add it to the salad bowl.
Drizzle the reserved marinade over the salad and gently toss to coat everything evenly.
Serve immediately, ensuring each serving gets a variety of all the salad components.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 38.9 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3322 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
