FRESH CHINESE CHICKEN SALAD

INGREDIENTS:

2 boneless, skinless
chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
4 cups chopped romaine
lettuce
1 cup shredded red
cabbage
1/3 cup grated carrots
1/4 cup shelled edamame
1 green onion, thinly sliced
1/4 cup chow mein
noodles, for serving
1/4 cup sliced almonds, for
serving
For the sesame vinaigrette
1/4 cup plus 2 tablespoons
rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated
ginger
1 teaspoon soy sauce

DIRECTIONS:

Preheat oven to 350
degrees F.
To make the vinaigrette,
whisk together rice wine
vinegar, garlic, sesame oil,
sugar, ginger and soy sauce
in a small bowl; set aside.
In a gallon size Ziploc bag
or large bowl, combine
chicken, soy sauce, sesame
oil and white pepper;
marinate for at least 30
minutes, turning the bag
occasionally.
Add chicken and marinade
to a baking dish. Place into
oven and bake until cooked
through and juices run
clear, about 13-15 minutes.
Let cool before dicing into
bite-size pieces.
To assemble the salad,
place romaine lettuce in a
large bowl; top with red
cabbage, carrots,
edamame, green onion and
chicken. Pour sesame
vinaigrette on top of the
salad and gently toss to
combine.
Serve immediately, topped
with chow mein noodles
and almonds, if desired.

Nutrition Facts:

Serving Size
Servings Per Container 4
Amount Per Serving
Calories 221.5
Calories from Fat 90.9
Total Fat 10.1g
Saturated Fat 1.4g
Trans Fat 0g
Cholesterol 49.0mg
Sodium 747.2mg
Total Carbohydrate 9.3g
Dietary Fiber 3.3g
Sugars 2.6g
Protein 23.2g