Plum Chicken Salad
A sweet and tangy taste.

Servings: 4

• 1/4 cup water
• 3 tablespoons cider vinegar or rice vinegar
• 1/2 cup Oriental plum sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon ground dry mustard
• 3/4 pound chicken breast, cut in 1/4 inch thin slices
• 1 large carrot, shredded
• 3 medium green onions, sliced thin
• 8 cups mixed salad greens

Mix water, vinegar, plum sauce and cornstarch in a small bowl. Set aside.

In a cooking oil sprayed nonstick deep skillet or wok, stir fry chicken breast strips for 2 minutes. Add shredded carrot and green onions and stir fry for 1 more minute. Stir in plum sauce and heat to boiling and stir until thickened. Refrigerate for 1/2 hour
and serve over mixed baby salad greens.

Per Serving: 160 Calories
4g Fat
4g Protein
14g Carbohydrate
3g Dietary Fiber
50mg Cholesterol
190mg Sodium

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