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Asian Kiwi Chicken Salad




Source of Recipe


Marla


List of Ingredients




3/4 pounds skinless, boneless cooked chicken breast
2 teaspoons grated lime zest
1/4 cup fresh lime juice
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1/2 teaspoon ground ginger
8 cups (loosely packed) Romaine lettuce
2 kiwi peeled, halved lengthwise and thinly sliced crosswise
1/2 cup canned sliced water chestnuts, rinsed and drained
1/4 cup sliced scallions



Recipe



Steam the chicken until cooked through (10 to 12 minutes). Transfer
to a plate and cool. Reserve any juices that collect on the plate.
(Note: You can also use leftover chicken for this.) In a small bowl
combine the lime zest, lime juice, honey, soy sauce, ginger and any
reserved chicken juices. Pour 1/3 cup of this dressing over the
chicken slices and set aside to marinate for at least an hour.

Line individual plates with shredded lettuce. Arrange the kiwi and
water chestnut slices around the outside and mound the chicken in the
center and sprinkle with scallions. Drizzle the remaining dressing
over the salad (including any left in the bowl in which the chicken
was marinating).

Makes 4 servings, each of which has 192 calories, 1.5 grams of fat, 70
mg of vitamin C, 80 mg of calcium, 2.2 mg beta carotene, 2.8 mg of
iron and 3.8 grams of dietary fiber.