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Asian-Style Vegetable Salad

Asian-Style Vegetable Salad
Servings:
2
Total Time:
10 minutes

Ingredients

1 1/4 cups shredded Deli Oven-Roasted Lemon Pepper Chicken
1/2 cup Momofuku Ssam Original Chili Sauce, divided
4 green onions, thinly sliced
1 cup butternut squash spirals
1 cup Pero Family Farms Zucchini Spirals
1 cup shredded cabbage
1/2 cup matchstick carrots


Utensils and Cookware
Airtight containers
Measuring cups
Spatula
Chefs knife
Cutting board

Steps

  1. Shred chicken (1 1/4 cups). Place into an airtight container. Pour 1/4 cup Ssam sauce over shredded chicken and mix well, then set aside to marinate. Slice green onions (1/4 cup).
  2. Mix vegetable spirals, shredded cabbage, and carrots into a second airtight container. Top salad mixture with marinated chicken, green onions, and remaining 1/4 cup Saam sauce.

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Nutritional Information

CALORIES (per 1/2 recipe) 300kcal; FAT 11.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 115mg; SODIUM 1470mg; CARB 28g; FIBER 1.00g; SUGARS 16g; PROTEIN 28g; CALC 4%; VIT A 0%; VIT C 0%; IRON 15%

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