Chop-Chop Chicken Salad

By á-170456

Ingredients

• DRESSING:
• 1/4 cup low-sodium soy sauce
• 1/4 cup fresh lemon juice
• 1 tablespoon toasted sesame oil
• 1 packet sugar substitute (optional)
• SALAD:
• 4 boneless skinless chicken breast halves grilled or poached, and cut into strips - (abt 5 to 7 oz ea)
• 6 cups chopped Napa cabbage
• 2 medium endive heads sliced lengthwise
• into narrow strips
• 1 cup cucumber peeled, and cut in 1/4" dice
• 1 cup diced (1/4") zucchini
• 1 cup diced (1/4") green, red or yellow peppers (or a combination)
• 1 cup diced (1/4") celery
• 2 tablespoons chopped fresh cilantro
• 1/4 cup chopped macadamia nuts

Details

Servings 4

Preparation

Step 1

For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and optional sugar substitute until well combined; set aside.

In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing; mix well. Let the salad sit for 15 minutes for flavors to blend.

Divide evenly on 4 plates; sprinkle with macadamia nuts.

This recipe yields 4 servings.

Carbohydrates: 11.5 grams
Net Carbs: 10 grams
Fiber: 1.5 grams
Protein: 38.5 grams
Fat: 13 grams
Calories: 320