MediterrAsian Chicken Salad
Thursday, 13 August 2009 15:29
| Description: |
This high-protein, low-carbohydrate recipe combines the synergistic health benefits of ingredients traditionally found in the Asian and Mediterranean diets. Green onions, field greens, olive oil and ginger supply powerful phenolic and antioxidant compounds to keep you youthful and healthy.
Serves 4
Nutritional Breakdown
Protein: 36.0%; Carbohydrate: 16.7%; Fat: 47.3% Totals Per Serving Calories: 290 Protein: 26.4 g Carbohydrate: 12.2 g Fat: 15.4 g Cholesterol: 55 mg Sodium: 481 mg |
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| Ingredients: |
1 cup thinly sliced radishes
5 cups baby field greens 1/2 cup wine vinegar 1 tablespoon extra virgin olive oil 2 tablespoons Tamari soy sauce 1 tablespoon water 3 packets sugar substitute 1 teaspoon dry mustard 1 teaspoon ginger root, freshly ground 1 clove garlic, minced 1-1/2 cups cooked cubed chicken breast 1/4 cup chopped green onion 1/2 cup sliced almonds, toasted |
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| Instructions |
Toss radishes and field greens. Divide into four bowls. Mix vinegar, oil, soy sauce, water, sugar substitute, mustard, ginger and garlic in a bowl. Whisk together; place chicken and onion in vinegar mixture. Marinate 30-40 minutes. Remove chicken and onion from marinade with slotted spoon. Place equal portions in each bowl. Top with toasted almonds. Drizzle salads with extra marinade as desired.
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