It’s heating up again in Southern Arizona! How about some CHINESE CHICKEN SALAD FOR DINNER?!
Tuesday, March 6th, 2012I’ve been trying to get “back on the wagon” with the healthy eating habits! I did good in January, then we went on a little vacation in February and had friends visit. It seems like the dryer has shrunk my pants once again 
Here is a great salad that you can use as a main dish! I do substitute Splenda for the sugar to cut out a few more calories. It is loaded with lots of fresh veggies that you can find at the local Farmers Market! I bet your kids will even eat it! I have also used cooked, chilled shrimp in place of the chicken ~ delicious!
CHINESE CHICKEN SALAD:
9 T. oil
1 clove garlic, large, minced
4 T. soy sauce
1/4 tsp. ground ginger
3 1/2 cups chicken breasts
2 cups shredded Romaine
2 cups carrots, peeled, then sliced into matchsticks
2 cups cucumbers, peeled and sliced into matchsticks
2/3 cup green onions, sliced thin
1 cup fresh bean sprouts
1 cup fresh pea pods
1 cup jicama, sliced into matchsticks
1 can water chestnuts, sliced
3/4 cup toasted, slivered almonds
2 T. toasted sesame seeds
4 T. sugar
2 T. white vinegar
2 tsp. salt
1/4 tsp. pepper
For the marinade: Mix together 1 T. oil, garlic, 2 T. soy and ground ginger. Place chicken in marinade and let set for at least one hour, turning chicken frequently. Remove from marinade and bake on a foil lined sheet pan at 400 D. for 15 min. or so. Cool and shred with a fork.
For the dressing: In a saucepan, mix together the sugar, vinegar, salt and pepper. Cook over med. heat stirring just until sugar dissolves. Cool then add 1/2 cup oil and 2 T. soy. Mix well.
Toss all together just before serving!
Enjoy!
Cheers!
Chef Kathy
