* Exported from MasterCook *
ASIAN CHICKEN SALAD
Recipe By :Dana Carpender
Serving Size : 8 Preparation Time :0:30
Categories : 5-10G Low Carb Salad-Poultry
Amount Measure Ingredient -- Preparation Method
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1/3 cup soy sauce
1/4 cup rice vinegar -- must use
2 tbsp lime juice
2 tbsp splenda
4 garlic clove -- crushed
1/2 tsp red pepper flakes -- or to taste
4 cups bok choy -- thinly sliced
4 cups shredded cabbage -- Napa; thinly sliced
1/4 cup grated carrots
1 cucumber -- thinly sliced
1/2 cup chopped scallions -- or sliced
1/2 cup chopped fresh cilantro
6 lg chicken breast, no skin, no bone, R-T-C -- grilled
1/2 cup chopped walnuts
oil
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 -- I used my George Foreman grill.
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.
We only had two to eat all this salad, so I set half of the veggies aside in a container in the refrigerator -- don't put dressing on salad you plan to keep, just put the dry, shredded vegetables in a container in the fridge, and save half of your dressing to go with it, and some of the walnuts as well. I really liked having this on hand for a quick, gourmet lunch -- I just stuck a chicken breast in the Foreman grill for five minutes while I tossed the salad with the dressing, and presto,
lunch was served.
This salad comes to a big 8 grams per serving, and the servings are
*very* generous. Furthermore, not only is this low carb, and
*incredibly* nutritious, it's also low fat and low calorie! Except
for
vegetarians, you can serve it to anyone -- and you could serve it to a
vegetarian topped with, say, some marinated tofu from the health food
store, if they're into soy.
Source:
"lowcarbezine from www.holdthetoast.com"
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Per serving: 281 Calories (kcal); 11g Total Fat; (32% calories from
fat); 35g Protein; 14g Carbohydrate; 68mg Cholesterol; 1500mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Here's a truly *wonderful* main dish salad, different from
most any salad I've tried before. The original recipe called for a
whole *cup* of grated carrots, and a couple of tablespoons of honey,
but that was
easy to change. It also called for some ingredients that were kind
of hard to find, but even with substitution, this is a *terrific*
meal! Give it a try.
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Per Serving (excluding unknown items): 289 Calories; 9g Fat (28.7% calories from fat); 43g Protein; 8g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 813mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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