Oriental Chicken Salad
Absolutely the Best!

Servings: 8

1/2 pound snow peas, trimmed
6 cups napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips
8 cups of romaine lettuce, in bite-size pieces
1/4 cup light soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Asian sesame oil
2 tablespoons vegetable oil
6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
2 tablespoons sesame seeds, toasted

Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.

Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat.

Per Serving: 310 Calories; 9g Fat (25.6% calories from fat);1g Saturated Fat; 45g Protein; 12g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 695mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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