Asian Chicken Salad

By cortanez

230 calories (70 from fat); 8 g total fat; 1.5 g saturated fat; 36 g protein; 4 g total carbohydrates (2 g dietary fiber; 2 g sugar); 95 mg cholesterol; 240 mg sodium

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 tablespoon canola oil
• Salt and pepper to taste
• 1 can mandarin oranges, drained
• 6 to 8 pieces baby corn, quartered
• 3/4 cup (about 3) chopped scallions, white and green parts
• 2 cups finely sliced Chinese Napa Cabbage (or Romaine or Iceberg)
• 2/3 cup roasted and salted cashews
• 1/4 cup dried cranberries
• 1/2 cup Chinese Chicken Salad Dressing (NOTE: Use Joey D's)

Preparation

Step 1

Preheat oven to 400 degrees. Brush chicken breasts with oil and season with salt and pepper. Bake 20 - 25 minutes. Let cool and cut into 1/2-inch pieces. In a large bowl, toss together the greens, chicken, and dressing. Place salad mixture into serving bowls and top with oranges, cashews, cranberries, corn, and scallions.