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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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On buy summer days, try this easy, Asian-inspired chicken salad. It's chock-full of protein, vitamins, and flavor, and takes only minutes to prepare-especially if you purchase cooked chicken breasts from the deli counter. Ingredients:
dressing |
1/4 cup low sodium soy sauce |
1/4 cup fresh lemon juice |
1 tblsp sesame oil |
0.04 oz splenda |
salad |
24 oz chicken breasts, boneless |
6 cups napa cabbage, chopped |
2 endive heads, sliced lengthwise in narrow strips |
1 cup cucumber, peeled and cut in 1/4-inch dice |
1 cup zucchini, in 1/4-inch dice |
2 tblsp cilantro, chopped |
1/4 cup macadamia nuts, chopped |
Directions:
1. For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and optional sugar substitue until well combined; set aside.
2. In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing; mix well. Let the salad sit for 15 minutes for flavors to blend. Divide evenly on 4 plates: sprinkle with macadamia nuts
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