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You can purchase almonds already slivered, but if you prefer to slice them yourself, using a very sharp knife, cut from the top to bottom, lengthwise, making four to five cuts per almond.
You can easily substitute cooked leftover pork or turkey for the chicken in this recipe.
If you're tired of lighter lettuce, use baby spinach or mescal instead.
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| Sesame Chicken Salad |
Ingredients
(4 servings - 25 g protein and 9 g carb per serving)
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| 1/4 cup |
low-fat Italian dressing |
| 1 tbsp |
soy sauce |
| 1 tsp |
toasted sesame oil |
| 1/4 tsp |
crushed red pepper |
| 3 cups |
packaged cabbage/carrot slaw |
| 2 cups |
cooked white meat chicken (cubed) |
| 2 tbsp |
fresh cilantro (chopped) |
| 1 head |
Boston or Bibb lettuce (separated into leaves) |
| 1/4 cup |
slivered almonds |
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- In blender or shaker, combine salad dressing, soy sauce, sesame oil, and red pepper.
- Blend or shake until well blended.
- In large bowl, toss cabbage, chicken, and cilantro.
- Drizzle with dressing.
- Toss to coat evenly.
- Arrange lettuce leaves on four large serving plates.
- Divide chicken mixture between plates, arranging atop lettuce leaves.
- Sprinkle with almonds.
- Serve immediately
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