ASIAN CHICKEN SALAD
1 pound napa cabbage, shredded, 1 small head
3/4 cup red cabbage, shredded, 5 ounces
1/2 green bell pepper, julienned
1 small carrot, finely julienned, 1 1/2 ounces
3 green onions, sliced
2 boneless chicken breasts, marinated and grilled (see marinade recipe below)
1/4 cup oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon ground coriander
Place all the vegetables in a large bowl. Whisk all of the dressing ingredients in a measuring cup and toss with the salad to coat. Chill about an hour and toss again well. Thinly slice the chicken and arrange some on top of each serving.
Makes 6 servings
Do not freeze
Per Serving: 218 Calories; 14g Fat; 12g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs
I based this on Dana Carpender's Asian Chicken Salad recipe, but changed the dressing and increased the amounts of some of the vegetables to get more servings. I also marinated the chicken rather than using plain chicken as Dana calls for. The marinade and dressing are included in the carb counts. You can use any Asian flavored marinade of your choice instead of the one I used.
1 cup coconut milk
1 teaspoon red Thai curry paste
1/4 cup soy sauce
1/8 teaspoon sesame oil
1/2 cup water
1/4 teaspoon freshly grated ginger
Whisk all of the ingredients and pour over the chicken. Marinate several hours. Makes enough to marinate about 4 boneless chicken breasts or about 8 servings.
Per Serving: 37 Calories; 4g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
I only counted the carbs of half the marinade since most of it is not absorbed by the meat.
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