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Cook'n with Betty Crocker 
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Chopped Chicken Asian Salad |
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Serves: 4 Print this Recipeprep: 30 min Lime Dressing (below) 2 cups chopped escarole 1 cup chopped cooked chicken 1 small jicama, peeled and chopped (1 cup) 1 large papaya, peeled and chopped (1 cup) 1 medium yellow or red bell pepper, chopped (1 cup) 1/2 cup dry-roasted peanuts 1/4 cup chopped cilantro Lime Dressing: 1/3 cup frozen (thawed) limeade 1/4 cup vegetable oil 1 tablespoon rice or white vinegar 1 teaspoon grated ginger root 1/4 teaspoon salt 1. Make Lime Dressing. 2. Place remaining ingredients except peanuts and cilantro in large bowl. Pour dressing over salad; toss until coated. Top with peanuts and cilantro. For Lime Dressing: Shake all ingredient sin tightly covered container. wing it! Escarole is one of three main varieties of endive. It has broad, slightly curved, pale green leaves and is the mildest of the endive family. If you prefer, for an even milder flavor, you can use romaine in place of the escarole. 1 SERVING: Calories 410 (Calories from Fat 235); Fat 26g (Saturated 4g); Cholesterol 30mg; Sodium 340mg; Carbohydrate 36g (Dietary Fiber 9g); Protein 17g * % DAILY VALUE: Vitamin A 30%; Vitamin C 100%; Calcium 6%; Iron 10% * DIET EXCHANGES: 1 Fruit, 1/2 Other Carbohydrate, 2 Vegetable, 2 Medium-Fat Meat, 2 1/2 Fat * CARBOHYDRATE CHOICES: 2 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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