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
646
32% daily value
2 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

81% 53

Saturated

55% 11

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 15

Carbs

5% 15

Carbs (net)

- 10

Fiber

17% 4

Sugars

- 4

Sugars, added

- 1

Protein

60% 30

Cholesterol

35% 105

Sodium

43% 1035

Calcium

8% 80

Magnesium

19% 76

Potassium

26% 918

Iron

20% 4

Zinc

18% 3

Phosphorus

44% 309

Vitamin A

35% 319

Vitamin C

430% 258

Thiamin (B1)

15% 0

Riboflavin (B2)

19% 0

Niacin (B3)

58% 12

Vitamin B6

47% 1

Folate equivalent (total)

33% 133

Folate (food)

- 133

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

32% 6

Vitamin K

143% 114
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