Grilled asian chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
Directions
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