Asian Chicken Salad
Serve with Spring Rolls.

Servings: 12

• 6 ounces rice vinegar
• 4 ounces soy sauce, reduced sodium
• 2 tablespoons sugar
• 3 tablespoons fresh ginger, minced
• 1 teaspoon white pepper
• 1 1/2 pounds boneless skinless chicken breast
• 1 ounce sesame oil
• 4 ounces snow peas
• 4 ounces carrot, julienne
• 4 ounces celery, julienne
• 4 ounces jicama, julienne
• 2 tablespoons fresh cilantro leaves

To make the dressing, combine the vinegar, soy sauce, sugar, ginger and white pepper. Set aside.

Cut the chicken breast into strips approximately 1/2 x 1/2 x 3 inches (1.2 x 1.2 x 8 centimeters). Stir-fry the chicken in the sesame oil until done. Remove from the pan, cool and refrigerate.

Blanch the vegetables in salted water. Refresh and drain well.

Combine the chicken with the vegetables and the dressing; add the cilantro. Toss and serve.

Per Serving: 112 Calories; 3g Fat (25.3% calories from fat); 1g Saturated Fat; 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 588mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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