July 2008 | Chinese Chicken Salad

Here’s another one from the RD test kitchen. Salads make a delicious and nutritious summertime meal when we feel like eating lighter fare. Making your own salad dressing is a breeze and won’t contain chemical additives and preservatives like most store bought dressings. Enjoy!

Ingredients

• 2 baked chicken breasts, skin removed
• 1 head romaine lettuce
• 1 cup shredded carrot
• 1 cup broccoli florets or snow pea pods
• 1 red pepper, sliced
• 5 oz can mandarin oranges, drained
• 5 oz can water chestnuts, drained
• 1/3 cup sliced almonds
• Dressing
  • 1/4 cup rice vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon low sodium soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons sesame oil
  • Pepper to taste
  • Combine ingredients in a bottle or jar and shake well

Instructions

1. Bake chicken at 350 degrees for 35-45 minutes until cooked thoroughly and juices run clear. Dice when cool enough to handle. (For extra flavor try marinating chicken in teriyaki sauce).
2. Blanch broccoli or snow peas by placing in boiling water for 1 minute. Remove and submerge in ice water. Drain.
3. Dice lettuce into bite sized pieces. Put all vegetables in a large bowl and toss with dressing.
4. Divide salad on individual plates. Arrange chicken and orange slices on each salad then top with sliced almonds.