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Low-Fat Asian Chicken Salad Recipe

Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins

?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 cup teriyaki marinade
 4 chicken breast fillets
 Asian Dressing
 2 cups water
 ½ cup granulated sugar
 3 tablespoons dry pectin
 1 tablespoon white vinegar
 ½ teaspoon soy sauce
 1 teaspoon salt
 ¼ teaspoon garlic powder
 ¼ teaspoon ground black pepper
 ¼ teaspoon paprika
 8 cups chopped romaine lettuce
 8 cups chopped iceberg lettuce
 3 cups shredded red cabbage
 3 cups shredded green cabbage
 2 cups shredded carrots
 1 cup chopped green onion
 1 1/3 cups crispy chow mein noodles
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1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.

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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.

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3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.

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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.

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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.

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6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

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7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

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Nutrition Facts

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Serving size 1 salad

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Total servings 4

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Fat (per serving) 12g

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Calories (per serving) 575