PCOS Low GI Asian Recipes: Lunch - Asian Chicken Salad
Nutrition per Serving
350
Calories
28g
Protein
20g
Carbs
15g
Fat
This Asian Chicken Salad is a quick and easy lunch option that's packed with protein and low GI vegetables. The dressing is made with soy sauce, sesame oil, rice vinegar, honey, and grated ginger, which adds a tangy and flavorful touch. Grocery list: Chicken breasts, cabbage, carrot, cucumber, cilantro, green onions, sesame seeds, soy sauce, sesame oil, rice vinegar, honey, ginger.
Ingredients
2 chicken breasts (about 200g each), 1 cup shredded cabbage, 1 carrot (julienned), 1 cucumber (julienned), 1/2 cup chopped cilantro, 1/4 cup chopped green onions, 2 tablespoons sesame seeds, For the dressing: 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon grated ginger
Instructions
1. Grill the chicken breasts until fully cooked, then let them cool and slice thinly. 2. In a large bowl, combine the shredded cabbage, carrot, cucumber, cilantro, and green onions. 3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and grated ginger to make the dressing. 4. Pour the dressing over the salad and toss to combine. 5. Top the salad with the sliced chicken and sprinkle with sesame seeds. 6. Serve immediately or refrigerate for up to 2 hours before serving.
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