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Poultry: Chicken Salad Oriental

Source of Recipe

Home-Style Soups, Salads and Sandwiches – Reiman Publications


Recipe Introduction

Plan ahead…needs to chill for at least 8 hours or overnight Exchanges
Serves: 6

1-1/2 c. cubed cooked chicken breast
1-1/2 c. cooked rice
1 pkg. (10 oz.) frozen green beans, thawed
1 c. fresh bean sprouts
1 medium green pepper, chopped
1 small onion, chopped
2 T. minced fresh parsley

DRESSING:
1/3 c. fat-free sour cream
2 T. water
2 T. low-sodium soy sauce
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/8 tsp. pepper

In a large bowl combine salad ingredients. Whisk dressing ingredients in a small bowl. Pour over the salad; toss to coat. Refrigerate 8 hours or overnight.

One 1-cup serving equals: 139 calories…194 mg sodium…69 mg cholesterol…23 gm carbohydrate…9 gm protein…1 gm fat ++++ Exchanges: 1 starch…1 very lean meat…1 vegetable