Grilled asian chicken salad

Yield: 4 Servings

Measure 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

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

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