Chinese Chicken Salad (Weight Watchers)

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Lemon juice
1 ts Sesame oil
1 oz Sliced almonds
3 c romaine lettuce; Torn
1 c canned sliced water chestnuts; Drained
1 tb Rice wine vinegar
1 ts Canola oil
1/2 ts Ground ginger
1 tb Toasted sesame seeds
3 c red cabbage; Shredded
8 oz skinless boneless chicken; Cooked

Original recipe makes 6



Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M. Stevens 1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside. 2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice. Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol Posted by: Valerie Whittle

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