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[Obesity Discussion]

CHOP-CHOP CHICKEN SALAD
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:15:00
Calories: 405
Fat: 21 grams
Protein: 44 grams
Carbohydrates: 11 grams
Fiber: 4 grams
Net Carbs: 7 grams
Dressing:
1/4 cup low sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon toasted sesame oil
2 teaspoons granular sugar substitute
Salad:
4 boneless, skinless chicken breast halves, cooked and cut
into strips (about 7 ounces each)
3 cups Napa cabbage, sliced
1 medium head endive, sliced lengthwise in narrow strips
1 cup cucumber, peeled and cut in 1/4-inch dice
1/2 cup red and yellow peppers, sliced
1/2 cup celery, sliced on the diagonal
1/2 cup macadamia nuts, chopped
2 tablespoons fresh cilantro, chopped
1. In a large bowl, mix soy sauce, lemon juice, sesame oil
and sugar substitute. Add chicken, cabbage, endive,
cucumber, peppers and celery and toss well. Let the
salad sit for 15 minutes for flavors to blend. Mix in nuts
and cilantro before serving.
On busy summer days, try this easy, Asian-inspired chicken
salad.

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