Chinese Orange-Chicken Salad

1. Place bok choy, chicken, carrots, orange sections and chives in a large bowl.

2. Combine chile garlic sauce, oil, vinegar, soy sauce and ginger in small bowl.

3. Mix well.

4. Pour mixture over chicken mixture.

5. Toss gently.

6. Serve in chilled salad bowls.

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Nutrient	Quantity
Total fats	53.4281 g
Protein	37.0607 g
Carbohydrates	64.5512 g
Energy	873.97 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.1922 g
Water	1014.4032 g
Aspartic acid	3.0756 g
Calcium, Ca	1245.82 mg
Lutein + zeaxanthin	463.54 g
Fiber, total dietary	4.188 g
Fatty acids, total saturated 22:0	0.0693 g
Carotene, beta	10974.45 g
Niacin	2.5606 mg
Vitamin A, RAE	1363.25 g
Fatty acids, total trans-polyenoic	0.0766 g
Arginine	1.2249 g
Riboflavin	1.5287 mg
Tocopherol, beta	0.0305 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.9188 g
Fatty acids, total saturated 20:1	0.2767 g
Glutamic acid	7.4191 g
Stigmasterol	0.63 mg
Sodium, Na	1698.24 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7437 g
Total lipid (fat)	53.4281 g
Manganese, Mn	0.4521 mg
Fructose	2.9456 g
Proline	4.1896 g
Fatty acids, total saturated 16:0	9.6481 g
Fatty acids, total saturated 8:0	0.4117 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.9144 g
Sucrose	4.6463 g
Choline, total	164.082 mg
Fatty acids, total polyunsaturated 18:1 t	0.0063 g
Sugars, total	56.3005 g
Serine	2.248 g
Fatty acids, total saturated 10:0	0.9114 g
Fatty acids, total saturated 18:0	3.5494 g
Vitamin B-6	0.5846 mg
Selenium, Se	21.888 g
Ash	11.664 g
Vitamin D	19.6 IU
Tocotrienol, delta	0.0021 mg
Fatty acids, total saturated 18:1 undifferentiated	20.2839 g
Pantothenic acid	4.282 mg
Phenylalanine	1.994 g
Beta-sitosterol	86.73 mg
Copper, Cu	0.1786 mg
Betaine	5.28 mg
Thiamin	0.3892 mg
Retinol	264.6 g
Methionine	1.0432 g
Iron, Fe	1.5424 mg
Carbohydrate, by difference	64.5512 g
Phosphorus, P	1015.54 mg
Folate, total	104.54 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0766 g
Tocopherol, gamma	5.7765 mg
Fatty acids, total saturated 4:0	0.9408 g
Lycopene	1.28 g
Alanine	1.6515 g
Cholesterol	127.4 mg
Valine	2.9642 g
Fatty acids, total saturated 18:2 undifferentiated	4.8301 g
Glycine	0.9415 g
Carotene, alpha	4480.98 g
Glucose (dextrose)	2.8815 g
Fatty acids, total saturated 14:0	3.3638 g
Zinc, Zn	6.3128 mg
Isoleucine	2.011 g
Tocopherol, delta	0.2079 mg
Fatty acids, total saturated 12:0	1.0886 g
Fatty acids, total polyunsaturated	7.0224 g
Leucine	3.6597 g
Tocotrienol, alpha	0.0191 mg
Vitamin A, IU	22949.68 IU
Folate, DFE	101.68 g
Tryptophan	0.2292 g
Vitamin C, total ascorbic acid	19.535 mg
Phytosterols	0.84 mg
Fatty acids, total polyunsaturated 18:1 c	12.9599 g
Fatty acids, total saturated 20:0	0.1365 g
Fatty acids, total saturated 6:0	0.6468 g
Campesterol	50.61 mg
Starch	1.8304 g
Tyrosine	1.8151 g
Vitamin B-12	3.626 g
Vitamin K (phylloquinone)	48.01 g
Fatty acids, total saturated	22.1594 g
Histidine	0.9258 g
Fatty acids, total monounsaturated	22.0802 g
Threonine	1.6879 g
Folate, food	104.54 g
Vitamin D (D2 + D3)	0.98 g
Cryptoxanthin, beta	43.42 g
Vitamin D3 (cholecalciferol)	0.98 g
Vitamin E (alpha-tocopherol)	5.7412 mg
Fatty acids, total trans	0.083 g
Fatty acids, total trans-monoenoic	0.0063 g
Magnesium, Mg	152.18 mg
Lysine	3.249 g
Potassium, K	2083.91 mg
Cystine	0.4389 g
Fluoride, F	121.696 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	1.6	0.3554	0.015
Chicken breast	3 cups	0	0	0
Carrot	1 cup	52.48	12.2624	0.3072
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Bok choy	4 cups	597.8	45.668	31.85
canola oil	1.5 1/2	185.64	0	21
chive	2 tablespoons	1.8	0.261	0.0438
chile sauce	2 teaspoons	12.09	2.4908	0.1209
mandarin orange section	0.5 cup	0	0	0