17 Ingredients
  • For the dressing:
  • 1/4 teaspoon sugar
  • 1/2 tablespoon rice wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon ginger, finely minced
  • 1/4 cup canola or peanut oil
  • 1/2 teaspoon sesame oil
  • Salt and pepper
  • For the salad:
  • 3 cups lettuce (romaine, Boston, mesclun)
  • 2 cups leftover roast chicken, torn into bite-sized pieces
  • 1 stalk celery, thinly sliced
  • 1/2 jalapeño, stemmed, seeded, and thinly sliced
  • 1 red bell pepper, stemmed, seeded, and thinly sliced
  • 1 yellow bell pepper, stemmed, seeded, and thinly sliced
  • Cilantro, chopped
  • 1 tablespoon pine nuts, toasted
Nutrition
430
22% daily value
3 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

54% 35

Saturated

37% 7

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 10

Carbs

3% 10

Carbs (net)

- 7

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

40% 20

Cholesterol

23% 70

Sodium

29% 690

Calcium

5% 53

Magnesium

12% 51

Potassium

13% 612

Iron

13% 2

Zinc

16% 2

Phosphorus

29% 206

Vitamin A

24% 212

Vitamin C

191% 172

Thiamin (B1)

12% 0

Riboflavin (B2)

17% 0

Niacin (B3)

48% 8

Vitamin B6

48% 1

Folate equivalent (total)

22% 89

Folate (food)

- 89

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

1% 0

Vitamin E

29% 4

Vitamin K

64% 76
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