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Chinese Chicken Salad
1 pound boneless, skinless chicken breast(s)
1 medium garlic clove(s), minced
1 medium shallot(s), chopped
1 Tbsp ginger root, chopped
1 1/2 tsp Dijon mustard
1 tsp s/f honey
2 Tbsp vinegar, rice
1 1/2 tsp Soy Sauce
1/2 tsp sesame oil
1/4 cup canola oil
4 cup Iceberg lettuce, or Napa Cabbage, shredded
3 medium scallion(s), thinly sliced
1 medium cucumber(s), cut in half lengthwise and thinly sliced
1 cup bean sprouts
.75 cup snow peas, blanched in boiling water for 30 seconds, refreshed in cold water, and drained
4 oz canned water chestnuts, sliced and drained
Coat a large nonstick pan with cooking spray. Over medium-high heat, cook chicken, 4 to 5 minutes per side. Let cool slightly. Shred into small pieces and refrigerate until chilled.
To make vinaigrette, combine garlic through to soy sauce in a blender. Slowly add sesame and canola oils in a steady stream.
Combine vegetables and chicken with vinaigrette and serve immediately.
For the whole thing:
Calories 1564
Fat 79
Sat 11
Poly 31
Mono 31
Carbs 61
Fiber 16
Sugar Alcohols 5
Net carbs 40
Protien 153
4 servings
Calories 391
Fat 19.75
Sat 2.75
Poly 7.75
Mono 7.75
Carbs 15.25
Fiber 4
Sugar Alcohols 1.25
Net carbs 10
Protien 38.25
400/340/200
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