Chicken Salad: Asian Chicken Salad

posted by RisaG 07-05-101 6:54 PM

Lowcarbzine- Dana Carpendar
Asian Chicken Salad

1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes, or to taste
3 cups bok choy, thinly sliced
3 cups napa cabbage, thinly sliced
1/4 cup carrots, grated
1 cucumber, thinly sliced
1/2 cup scallions, sliced
1/2 cup fresh cilantro, chopped
4 boneless skinless chicken breasts, grilled
1/2 cup walnuts, chopped

First, toast the walnuts. Put them in a heavy skillet with a couple of tablespoons of oil, and stir them over a medium flame for about 4-5 minutes, or until they're brown and crisp. Set aside.

Next, you'll shred and slice your veggies. If your chicken breasts are ungrilled, grill them and slice them into strips. Combine all the veggies in a big bowl.

Now combine the soy sauce, the rice vinegar, the lime juice, the Splenda, the garlic, and the red pepper flakes. Pour about two thirds of this dressing over the salad, and toss well, coating all the veggies. Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve.

This salad comes to a big 8 grams per serving, and the servings are very generous.

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