Oriental Chicken Salad for Two
Serve with tall glasses of ice tea.

Servings: 2

• 3 tablespoons honey
• 1 1/2 tablespoons rice wine vinegar
• 1/4 cup light mayonnaise
• 1 teaspoon Dijon mustard
• 1/8 teaspoon sesame oil

1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 skinless chicken breast half
• 3 cups chopped romaine lettuce
• 1 cup red cabbage
• 1 cup napa cabbage
• 1/2 carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon slivered almonds
• 1/3 cup chow mein noodles

Blend together all ingredients for dressing in a small bowl with an electric mixer. Place dressing in refrigerator to chill while you prepare the salad.

Sprinkle chicken breast with salt and pepper and grill in a small skillet until juices run clear. Cut chicken breast into 4 or 5 long strips.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Place the chicken onto the salad forming a pile in the middle.

Serve with salad dressing drizzled over it or on the side.

Per Serving: 292 Calories; 8g Fat (18.0% calories from fat); 1g Saturated Fat; 18g Protein; 45g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 1037mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 2 Other Carbohydrates.

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