Yield: 4 Servings
|4||Boned and skinned chicken breast halves|
|¼ cup||Rice vinegar|
|¼ cup||Fresh lime juice|
|1 tablespoon||Low sodium soy sauce|
|1 teaspoon||Fresh ginger grated|
|½ teaspoon||Red pepper flakes|
|6 cups||Spinach leaves torn|
|1½ cup||Bean sprouts|
|1||Red bell pepper cut into strips|
Recipe By: Cooking Light, April 1997 (modified) Broil chicken in oven, 8 minutes per side or until done. Cut into thin strips; set aside.
Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes in a small bowl.
Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to coat.
Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest eat-lf.v097.n092 by Joanne McAndrews Eisenman <jmca@...> on Apr 6, 1997