Recipe by SunnyDaysNora
"A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!"
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cooked boneless, skinless chicken breast halves, shredded
cabbage, finely shredded
chopped fresh cilantro
green onions, chopped
rice wine vinegar
1 1/2 tablespoons
ground black pepper
chile-garlic sauce (such as Sriracha®)
red pepper flakes
A little spicey even though I cut back on red pepper a bit, but everyone loved it.
This is my recipe, just wanted to note that as written this has a tasty but mild flavor. It's so easy to change up this recipe according to your personal tastes- personally, I generally up the garlic, chile-garlic sauce, lemon juice, sesame oil, and vinegar when cooking for my husband and myself. I enjoy eating this plain with a fork, but it's also good served on a bed of lettuce or on a sandwich. Serving in a bread "cup" makes this super easy to eat and easy to send with my husband for lunch.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Chicken Salad Cups
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 95
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