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  • Low Fat Asian Chicken Salad

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    Low Fat Asian Chicken Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. teriyaki marinade
    • 4 x chicken breast fillets Fat-Free Asian Dressing
    • 2 c. water
    • 1/2 c. granulated sugar
    • 3 Tbsp. dry pectin
    • 1 Tbsp. white vinegar
    • 1/2 tsp soy sauce
    • 1 tsp salt
    • 1/4 tsp garlic pwdr
    • 1/4 tsp grnd black pepper
    • 1/4 tsp paprika
    • 8 c. minced romaine lettuce
    • 8 c. minced iceberg lettuce
    • 3 c. shredded red cabbage
    • 3 c. shredded green cabbage
    • 2 c. shredded carrots
    • 1 c. minced green onion
    • 1 1/3 c. crispy chow mein noodles

    Directions

    1. Combine teriyaki marinade and chicken breasts in a medium bowl or possibly resealable plastic bag. Marinate chicken for 3-4 hrs. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mix to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cold. When dressing has cooled, pour it into a covered container and chill. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 min per side, or possibly till done. Combine the romaine and iceberg lettuce, red and green cabbage and 1 c. of shredded carrots in a large bowl with the dressing. Toss well. Divide the tossed greens among four plates.
    2. Sprinkle 1/4 c. of green onions over each salad, followed by 1/3 c. of crispy chow mein noodles. When the chicken breasts are done, slice each one, widthwise, into bite-size pcs. Sprinkle the sliced chicken breasts over each salad. Place a 1/4 c. pile of shredded carrots in the center of each salad.
    3. Serving size 1 saladTotal servings 4

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