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Grilled Asian Chicken Salad
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:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Bean Sprouts
Chicken
Ginger
Lime Juice
Red Bell Pepper
Red Pepper Flakes
Rice
Soy Sauce
Spinach
Salads
Chicken
Bean
Bell pepper
Rice
Rice Vinegar
Soy Sauce
Spinach
Ginger
Lime
Grill
Lunch
for
flavor
and
categorization
This recipe appears on the following menus:
Jessica's menu's
by
empressjaf1
Very good recipe. A light, healthy dinner or lunch salad.
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.
guest
on Jun 22 2004 1:01PM
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