This is an easy, classic asian chicken salad recipe. The original version I made had toasted sesame seeds*. I added jicama to this for some bulk and crunch and it worked well.
-grilled chicken breasts ( if possible marinated in fresh ginger, fresh squeezed orange juice, a hint of light soy sauce, rice vinegar, fresh garlic, and a packet of splenda)
-cut in to small chunks or shredded-snow peas, blanched or steamed in microwave
- 1 yellow pepper, seeded and julienned
- 12 white mushrooms, cleaned and thinly sliced
- 1/2 small jicama, cut in to match stix (optional)
Dressing: use only as much as necessary, save the rest
-2 parts rice wine vinegar
-1 part light soy sauce
-sugar to taste
-juice of 1/2 a lime
-fresh ground pepper
-a little garlic powder-
a little ground ginger
-just a few drops of sesame oil**
-olive oil to dressing consistency
BLEND
Toss salad in dressing. YUM. I promise.
*Not LDL compliant
**Technically not LDL compliant but needed for flavor
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