Chinese Chicken Salad

By Totlxtc

Ingredients

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

Details

Servings 5

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.


Nutritional Analysis: 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.

Chinese Chicken Salad published in Light & Tasty December/January 2004, p62
Tip

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.