From Sandi's Recipe File - Asian Chicken Salad

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"Asian Chicken Salad"

Recipe Source:
September 2006 Issue
Chatelaine

Serving Size: Makes 4 - 6 servings

Amount Ingredient

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.

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