Thursday, September 24, 2009
CHINESE CHICKEN SALAD
Another recipe from the Hungry Girl 200 Under 200 cook book that I tried and liked.
I couldn't find the Newman's dressing in the store, so I used Ken's Steak House Lite Asian Sesame dressing.
Instead of scallions, I used 3 green onions.
I found a quick and easy way to cut up the green onions, instead of a knife, I snip them with kitchen shears. I also used the shears on the mandarin oranges; after I drained them, I put them in a small bowl, and just snipped at them with the shears.
1 16oz. package dry broccoli slaw mix
12 oz. cooked skinless chicken breast, chopped
1 cup canned water chestnuts, drained and sliced into thin strips
1 cup canned mandarin orange segments, drained and chopped
1 cup chopped scallions
3/4 Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
In a large bowl, toss all ingredients together until mixed well.
Refrigerate for at least 2 hours. Stir well before serving.
Makes 6 servings
per each 1 1/2 cup serving: 195 calories, 2.75g fat, 21g carbs, 4.5g fiber, 12.5g sugars, 22.5g protein