2004 Chinese Chicken Salad

By boandozzy

One serving (1 cup) equals 219 calories, 6 g fat (1 g saturated fat), 74 mg cholesterol, 919 mg sodium, 13 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch. Originally published as Chinese Chicken Salad in Light & Tasty December/January 2004, p62

Ingredients

• 3 cups cubed cooked chicken breast
• 3 celery ribs, chopped
• 1 cup canned bean sprouts, rinsed and drained
• 1/2 cup reduced-fat French salad dressing
• 1/2 cup fat-free mayonnaise
• 2 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon Chinese five-spice powder
• 5 cups torn salad greens
• 2 tablespoons sliced ripe olives

Details

Servings 5
Preparation time 10mins
Cooking time 10mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate for at least 2 hours. Serve on salad greens; garnish with olives.
Yield: 5 servings, 1 cup per serving.