Kung Pao Chicken Salad (low carb)

Name: Kung Pao Chicken Salad (low carb)
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 cup bell peppers, cut into chunks; 1 cup bell peppers, cut into chunks; 2 stalks of celery, cut into chunks; 4 teaspoons of garlic chili sauce; 2 cups cooked chicken breasts, chopped; 2 teaspoons of grated fresh ginger; 1 large clove of garlic, crushed; 4 green onions, chopped; 2 tablespoons of oil; 4 cups romaine lettuce, chopped; Dressing; 1/3 slivered almonds; 2 tablespoons soy sauce; 2 packets of Splenda; 2 packets of Splenda; 2 packets of Splenda; 2 teaspoons of vinegar; 2 tablespoons of Chinese cooking wine (or dry sherry)

Prep: 15 min

Ready: 15 min

Servings: 4 servings

Calories: 240.74

Ingredients

1 1 cup bell peppers, cut into chunks
2 1 cup bell peppers, cut into chunks
3 2 stalks of celery, cut into chunks
4 4 teaspoons of garlic chili sauce
5 2 cups cooked chicken breasts, chopped
6 2 teaspoons of grated fresh ginger
7 1 large clove of garlic, crushed
8 4 green onions, chopped
9 2 tablespoons of oil
10 4 cups romaine lettuce, chopped
11 Dressing
12 1/3 slivered almonds
13 2 tablespoons soy sauce
14 2 packets of Splenda
15 2 packets of Splenda
16 2 packets of Splenda
17 2 teaspoons of vinegar
18 2 tablespoons of Chinese cooking wine (or dry sherry)

Directions

1
In a large bowl, add your lettuce and vegetables and toss.
2
Add chopped chicken and almonds on top.In a bowl mix the rest of the ingredients and whisk until well combined.
3
Pour dressing over top the chicken and almonds.
4
Serve as is or toss if you like.

Nutrition per serving

240.74 Calories

11.41g Carbs

24.43g Protein

10.33g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Kung Pao Chicken Salad (low carb)

Directions

Nutrition per serving

Tags

Allergens