Chinese Chicken Salad (Weight Watchers Magazine)
chicken, chinese, salads
1 tablespoon rice wine vinegar
1 teaspoon canola oil
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground ginger
3 cup torn romaine lettuce
3 cup shredded red cabbage
1 cup drained canned sliced water chestnu; ts
8 oz cooked skinless boneless chicken br; east, cut into strips
1 oz sliced almonds
1 lemon juice
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M. Stevens
1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside.
2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice.
Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol
Posted by: Valerie Whittle
Yield: 6 servings