Oriental Chicken Salad
1 1/2 pounds boneless, skinless chicken breast halves, grilled or roasted and sliced
1 large head romaine lettuce, torn into bite-size pieces (8 cups)
1/2 head red cabbage, shredded (4 cups)
8 scallions, sliced diagonally
1/2 cup chow mein noodles
1/2 cup chopped almonds, toasted
DRESSING
1/4 cup vegetable broth
2 1/2 tablespoons canola oil
1/4 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
To prepare the salad:
In a large bowl, combine the chicken, lettuce, cabbage, scallions, and noodles.
To prepare the dressing: In a small bowl, combine the broth, vinegar, sugar, soy sauce, and sesame oil. Whisk to blend.
Pour the dressing over the chicken salad. Toss to coat. Serve, sprinkled with the almonds.
MAKES 8 SERVINGS…Diabetic friendly.
Per serving: 300 calories, 13 g carbohydrate, 30 g protein, 14 g fat, 3 g fiber
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