Asian Inspired Chicken Salad happens to be a very low fat recipe because instead of Mayo or Oil we are using White Miso as the base for the dressing. White Miso is made from Soybeans that are nearly forking fat free.
Ingredients (for two meals)
Around 6 oz. of fresh roasted cleaned up Chicken (I used cleaned whole legs)
1 Shredded Radish
1/2 or one small Shredded Carrot
About 3 Tablespoons Fine Chopped Onions (or Scallions)
About 3 Tablespoons Shredded Cabbage
About 2 Tablespoons Fresh Chopped Cilantro
Juice from one small but very juicy Lime
1 Tablespoon Minced Ginger Root
1 teaspoon Roasted Whipped Garlic
1 teaspoon low sodium Soy Sauce
2 teaspoons Rice Vinegar
1/2 or a very small Thai Chili Minced
1 Tablespoon White Miso
1 teaspoon sugar
In one bowl combine the Chicken, Radish, Carrot, Onion, Cabbage, and Cilantro and mix well.
In another bowl Combine all the remaining ingredients the liquids, Garlic, Ginger, Thai Chili, Miso and Sugar.
Mix them both together and the salad is ready to serve.
This Asian Inspired Chicken Salad goes forking well with the previous recipe “Asian Inspired Flatbread”