Chop-Chop Chicken Salad
Chop-Chop Chicken Salad
Yields: 4 Servings
=== DRESSING ===
1/4 cup low-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon toasted sesame oil
1 packet sugar substitute (optional)
=== SALAD ===
4 boneless skinless chicken breast halves grilled or poached,
and cut into strips - (abt 5 to 7 oz ea)
6 cups chopped Napa cabbage
2 medium endive heads sliced lengthwise
into narrow strips
1 cup cucumber peeled, and
cut in 1/4" dice
1 cup diced (1/4") zucchini
1 cup diced (1/4") green, red or yellow peppers
= (or a combination)
1 cup diced (1/4") celery
2 tablespoon chopped fresh cilantro
1/4 cup chopped macadamia nuts
For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and optional sugar substitute until well combined; set aside.
In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing; mix well. Let the salad sit for 15 minutes for flavors to blend.
Divide evenly on 4 plates; sprinkle with macadamia nuts.
This recipe yields 4 servings.
Per Serving (excluding unknown items): 206 Calories; 8g Fat (33.7% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 679mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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