Sesame Chicken Salad
2 C. torn or chopped, cooked or roasted chicken without skin
1-10 oz package torn mixed European-style or Italian-blend salad greens
1-8 3/4 oz can whole baby corn, drained and halved crosswise
2 green onions, sliced (1/4 cup)
1/4 C. sliced radishes
1/2 C. orange juice
1/4 C. rice vinegar or white vinegar
1/2 t. toasted sesame oil
1/4 t. pepper
1 1/2 t. sesame seed, toasted*
finely shredded radish (optional)
orange slices (optional)
Combine the chicken, salad greens, baby corn, green onions, and sliced radishes in a large salad bowl.
For Dressing, combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well.
Refrigerate up to 3 days; shake before using. To Serve, pour dressing over salad mixture, tossing lightly to coat.
Transfer to individual bowls. Sprinkle each serving with sesame seed. Garnish with finely shredded radish and orange slices if desired.
Makes 6 servings
*To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just till lightly golden. Watch closely so they don’t burn. Remove from heat and transfer to a bowl to cool completely.
Nutrition facts per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carbo., 2 g fiber, 15 g pro. Food exchanges: 1/2 vegetable, 2 meat, 1/2 fat.
WW Points: 3 pt.
Better Homes and Gardens-Low Calorie Low Fat Recipes Spring
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