1 tablespoon grated fresh ginger
3 tablespoons soy sauce
4 teaspoons rice or sherry vinegar
1/2 teaspoon each dark sesame oil and hot chili garlic sauce
3 tablespoons olive oil
2 large beefsteak tomatoes
1 barbecued deli chicken
8 ounce can sliced water chestnuts, drained
5 ounce bag mesclun greens or baby spinach
Preparation Instructions:
1. Peel ginger, then finely grate into a small bowl. Whisk in soy, vinegar, sesame oil, and chili garlic sauce until evenly mixed. Gradually whisk in olive oil.
2. Coarsely chop tomatoes. Place in a large bowl. Discard skin from chicken. Tear or cut meat into bite size strips. Add to tomatoes along with water chestnuts and greens. Drizzle with dressing and toss.
Per serving: 227 calories; 18.2 g protein; 9.5 g carbohydrates; 2 g fibre; 13.1 g fat.