Photo of Sesame-lime chicken salad on baby kale by WW

Sesame-lime chicken salad on baby kale

1
Points® value
Total Time
12 min
Prep
12 min
Serves
1
Difficulty
Easy
Leftover cooked chicken breast gets an eye-catching makeover in this Asian-inspired salad. Quick and beautiful, this no-cook salad is ready in only 12 minutes making eating-for-one easy and delicious. A simple lunch or light dinner, this quick salad features a dressing of sesame, soy sauce and lime juice, full of salty tang. Taking this to work? Keep the dressing in a separate container until you are ready to eat. If you have fresh broccoli or cucumbers on-hand toss them in the mix for amplified vegetable presence. If you cannot find baby kale use baby spinach or some torn kale.

Ingredients

Cooked shredded chicken breast

¾ cup(s)

Red bell pepper

½ small, cut into thin, bite-size strips

Shredded carrots

½ cup(s), or matchstick carrots

Scallions

1 medium, sliced

Fresh lime juice

1½ Tbsp, or to taste

Low sodium soy sauce

1 Tbsp

Dark sesame oil

1 tsp

Kale

1 cup(s), baby variety

Cilantro

1 Tbsp, chopped

Instructions

  1. Combine chicken, pepper, carrots, scallion, lime juice, soy sauce and oil in a bowl; toss to coat. Line a plate with kale, top with chicken salad and cilantro.
  2. Makes 1 serving.