Asian Salad

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Asian Salad

January 29, 2016


1 c. cubed firm tofu (low fat) OR cooked chicken breast

1 small apple, cored and cubed (approx. 3/4 c.)

1 Tbsp. lime juice

1 Tbsp. unsweetened 100% orange juice

2 tsp. olive or safflower oil

1/2 Tbsp. light soy sauce

1/2 Tbsp. mirin

1/2-inch piece of fresh ginger, finely grated

1/8 c. chopped fresh cilantro

1 scallion, thinly sliced

1/2 lb. baby spinach leaves


1Place the chicken (or tofu) and apple in a large bowl and set aside.

2In a small bowl, mix together the lime juice, orange juice, oil, soy sauce, mirin, and ginger, then pour over the chicken and apple mixture.

3Sprinkle the parsley, cilantro and scallion over the top and gently toss to mix. (May be refrigerated for several hours, if desired.)

4To serve, place the spinach leaves on a plate and spoon the chicken (or tofu) mixture on top.


Nutrition Facts

Total Fat4
Total Carbohydrates9