Chinese Chicken & Asparagus Salad

Thanks to shrinkingkitchen.com

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Serving Size: 1/6 of salad mixture

 

Gather

2 boneless, skinless chicken breasts cooking spray salt and pepper 1 pound asparagus, trimmed and chopped into thirds 1 yellow bell pepper, cut into strips 1 orange bell pepper, cut into strips 2 scallions, chopped sesame seeds For the Dressing 1/4 cup natural peanut butter 1/4 cup olive oil 1/4 cup apple cider vinegar 2 tablespoons low sodium soy sauce 1 1/2 tablespoons sesame oil 1/2 tablespoon honey 1 clove garlic, minced 2 teaspoons fresh ginger, grated

Step by step

1. Preheat the oven to 350F.
2. Place the chicken breasts in a baking dish, lightly spray with cooking spray (I used olive oil in my Misto). Sprinkle with salt and pepper.
3. Bake the chicken until juices run clear, about 20 minutes.
4. Remove from oven and allow to cool while you prepare the rest of the salad.
5. Bring a large pot of water to a boil.
6. Throw in the asparagus and cook for 3-4 minutes.
7. Drain the asparagus and immerse in an ice bath to halt cooking.
8. In a large bowl, whisk together the ingredients for the dressing.
9. Drain the cooled asparagus and chop the chicken into bite sized pieces.
10. Add the chicken, asparagus, peppers and scallions to the bowl.
11. Toss gently to coat.
12. Serve with a sprinkling of sesame seeds and chopped scallions.

Nutrition

WW PP 8; Calories 307; Total Fat 21.5g; Saturated Fat 3.7g; Trans Fat 0.0g; Cholesterol 42mg; Sodium 247mg; Total Carbohydrates 10.3g; Dietary Fiber 3.4g; Sugars 5.5g; Protein 19.4g