MANDARIN CHICKEN SALAD
SALAD:
4 boneless, skinless chicken breast halves
12 cups Romaine lettuce or other salad greens, torn into pieces and loosely packed
1 (10-oz.) bag shredded carrots
2 tablespoons toasted and salted sesame seeds
1 ½ cups canned mandarin oranges, packed in juice and drained
1 cup shredded red cabbage
1 cup crispy (chow mein) noodles
DRESSING:
¼cup light mayonnaise
2 ½ tablespoons rice vinegar
1 tablespoon Splenda
2 ½ teaspoons sesame oil
2 ½ teaspoons soy sauce
¼teaspoon garlic powder
Place the chicken breasts in a pot of boiling water; reduce the heat, cover the pot and simmer for 20 to 25 minutes, or until chicken is tender and no longer pink. Once it's thoroughly cooked, remove the chicken from the pot, cool the meat and then dice it into bite-sized pieces.
Combine all of the dressing ingredients in a medium bowl and mix with an electric mixer until blended. Chill the dressing before serving.
While the dressing chills, combine all of the salad ingredients in a large bowl. Toss the dressing into the salad or serve the dressing on the side.
Serves 4.
Per serving ( ¼ of the salad with 2 tablespoons dressing): 384 calories, 26 carb grams, 715 mg sodium, 14.8 fat grams, 68 mg cholesterol, 30 protein grams, 3.6 fiber grams
Dressing adapted from a recipe in "Top Secret Restaurant Recipes 2" by Todd Wilbur
The Wichita Eagle
Comments