?Low-Fat Asian Chicken Salad is a healthy and delicious recipe that is perfect for a light lunch or dinner. This salad is packed with flavor and is sure to please even the pickiest of eaters.
1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.
Nutrition Facts
Serving size 1 salad
Total servings 4
Fat (per serving) 12g
Calories (per serving) 575