Grilled Asian Chicken Salad

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4 Servings
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Grilled Asian Chicken Salad Ingredients

4 Boned and skinned chicken 1/2 ts Red pepper flakes
1/4 c Rice vinegar 6 c Spinach leaves torn
1/4 c Fresh lime juice 1 1/2 c Bean sprouts
1 tb Low sodium soy sauce 1 Red bell pepper cut into
1 ts Fresh ginger grated

Instructions for Grilled Asian Chicken Salad

Recipe By: Cooking Light, April 1997 (modified) Broil chicken in oven, 8 minutes per side or until done. Cut into thin strips; set aside. Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes in a small bowl. Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to coat. Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest eat-lf.v097.n092 by Joanne McAndrews Eisenman on Apr 6, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Very good recipe. A light, healthy dinner or lunch salad.

BigOven member

BigOven Premium Member admin
on Feb 3 2005 7:29PM

This was delicious. With the bean sprouts, it doesn't save particularly well in the fridge, so make only enough to eat that night.

BigOven member

guest
on Jun 22 2004 1:01PM