Sunday, March 23, 2008

Asian Salad

I used leftover Asian Barbecue Chicken to make these easy salads.

Asian Salad
8 oz cooked boneless skinless chicken thighs
5 oz baby greens
11 oz mandarin oranges, drained
2 tsp sesame seeds
1 TB olive oil
2 TB rice wine vinegar
3 TB low sodium soy sauce
1 TB Splenda

Dice cooked chicken. Separate lettuce into 4 bowls. Top lettuce with chicken and oranges. In measuring cup, combine sesame seeds, olive oil, rice wine vinegar, soy sauce and Splenda. Pour over lettuce mix in bowls.
Yield: 4 servings. Per serving=
139 Calories; 8g Fat (46.0% calories from fat); 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 302mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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