6 Serves
45 Mins
In a large mixing bowl, combine the shredded chicken, mixed salad greens, and other primary salad components.
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Vitamin E
18 mg / 15 mgVitamin K
271 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
126 µg / 400 µgCalcium
283 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
298 mg / 1,250 mgPotassium
400 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
220 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Place the salad mixture in the refrigerator to chill while preparing the dressing.
In a separate small bowl, whisk together the sour cream, fresh ginger, salt, and pepper until smooth.
Pour the ginger dressing over the chilled chicken mixture and toss lightly to coat evenly.
Toast the flaked almonds in a dry frying pan over medium heat until golden brown, then sprinkle over the salad before serving.
59
g7
g30
g
