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Рецепт Low Fat Asian Chicken Salad
by Global Cookbook

Low Fat Asian Chicken Salad
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  Порций: 4

Ингредиенты

  • 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

Инструкции

  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