Asian Grilled Chicken Salad
Serve as a main dish salad.

Servings: 6

1/4 teaspoon ground ginger
1/3 cup honey
1/3 cup red wine vinegar
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons vegetable oil
1 tablespoon Dijon mustard
1/3 cup Worcestershire sauce
8 cups mixed salad greens

Place chicken breasts in a deep dish.

In small bowl, whisk together honey, vinegar, ginger, oil, mustard and Worcestershire sauce.

Pour half of this mixture over chicken, reserving remaining half for salad dressing.

Cover breasts & refrigerate for 30 minutes or more.

Preheat broiler or prepare grill.

Place chicken under broiler or on grill, cooking until no longer pink in center & juices run clear, about 5-10 minutes on each side. (George Foreman Grill works great too)

Slice chicken into bite size pieces & serve over mixed greens and drizzle with reserved dressing.

COOK'S NOTE: Feel free to add to this salad and make it your own. Good additions are thin sliced red onion, sliced red or yellow bell pepper, and radicchio.

Per Serving: 270 Calories; 8g Fat (28.0% calories from fat); 1g Saturated Fat; 28g Protein; 21g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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