Danny Kim
Recipe information
Yield
Servings
Ingredients
2
cups cucumber, thinly sliced
Rice vinegar
4
ounces leftover chicken from Roast Chicken with Butternut-Tahini Purée (click here for recipe)
1
cup celery
1
tablespoon scallions
2
tablespoons Kimchi Miso Dressing (click here for recipe)
Need to make a substitution?
Preparation
Toss cucumber with vinegar and set aside to soften for 10 minutes. Toss chicken, celery, and scallions with dressing. Serve with cucumbers on the side.
Nutrition Per Serving
Calories (kcal) 310 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 95 Carbohydrates (g) 12 Dietary Fiber (g) 4 Total Sugars (g) 6 Protein (g) 38 Sodium (mg) 360