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    Japanese Chicken Salad


    Source of Recipe


    Cooking Light-4/02


    List of Ingredients


    • 2 cups water
    • 2 chicken-flavored bouillon cubes
    • 1 pound skinless boneless chicken breast
    • 1 (2-inch) piece peeled fresh ginger, sliced
    • 1/4 cup sugar
    • 1/4 cup fresh lemon juice
    • 2 teaspoons vegetable oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 12 cups torn iceberg lettuce (1 head)
    • 1/2 cup chow mein noodles
    • 1/3 cup sliced green onions
    • 1/4 cup sliced almonds, toasted
    • 2 tablespoons sesame seeds, toasted


    Instructions


    1. Combine the water and bouillon cubes in a large heavy saucepan over medium-high heat; stir until bouillon cubes dissolve. Add chicken and ginger; bring to a boil. Reduce heat to low; simmer 20 minutes or until chicken is done. Cool chicken in broth; discard broth. Shred chicken with 2 forks.

    2. Combine sugar, lemon juice, oil, salt, and pepper in a small mixing bowl; stir with a whisk.
    3. Combine lettuce and remaining ingredients in a large bowl. Add chicken and dressing, tossing to coat. Serve immediately.

    4. Yield: 5 servings (serving size: 2 cups). 248 cal, 8.1g fat, 24.5g pro, 19.6g carb, 3.2g fiber, 53mg chol, 1.8mg iron, 737mg sod, 71mg calc.


 

 

 


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