SALAD:

1 1/2 pounds boneless, skinless chicken breast halves, grilled or roasted and sliced

1 large head romaine lettuce, torn into bite-size pieces (8 C.)

1/2 head red cabbage, shredded (4 C.)

8 scallions, sliced diagonally

1/2 C. chow mein noodles

1/2 C. chopped almonds, toasted

Dressing:

1/4 C. vegetable broth

2 1/2 T. canola oil

1/4 C. rice wine vinegar

2 T. sugar

1 T. reduced-sodium soy sauce

1 T. toasted sesame oil

 

To prepare the salad: In a large bowl, combine the chicken, lettuce, cabbage, scallions, and noodles. To prepare the dressing: In a small bowl, combine the broth, vinegar, sugar, soy sauce, and sesame oil. Whisk to blend. Pour the dressing over the chicken salad. Toss to coat. Serve, sprinkled with the almonds.

 

Yield: 8 servings

Calories: 300

Fat: 14g

Fiber: 3g