CRUNCHY ASIAN CHICKEN SALAD

Crunchy Asian Chicken Salad image

Provided by Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 7

1/2 pound roasted, ready-to-eat chicken pieces
1 cup drained, sliced water chestnuts
4 scallions, sliced (1/2 cup)
3 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing
2 teaspoons low-sodium soy sauce
1/2 teaspoon ground ginger
4 cups washed, ready-to-eat mesclun

Steps:

Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.