Chop-Chop Chicken Salad

Recipe Ingredients

		Dressing
1/4 cup	59ml	Low-sodium soy sauce
1/4 cup	59ml	Fresh lemon juice
1 tablespoon	15ml	Toasted sesame oil
1		Sugar substitute - (optional)
		Salad
4		Boneless skinless chicken breast halves - grilled or poached,
		And cut into strips - (abt 5 to 7 oz ea)
6 cups	876g / 30oz	Chopped Napa cabbage
2 cups	474ml	Endive heads - sliced lengthwise (medium)
		Into narrow strips
1 cup	237ml	Cucumber - peeled, and
		Cut in 1/4" dice
1 cup	146g / 5.1oz	Diced (1/4") zucchini
1 cup	146g / 5.1oz	Diced (1/4") green, red or yellow peppers
		= (or a combination)
1 cup	110g / 3.9oz	Diced (1/4") celery
2 tablespoons	30ml	Chopped fresh cilantro
1/4 cup	36g / 1.3oz	Chopped macadamia nuts

Recipe Instructions

For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and optional sugar substitute until well combined; set aside.

In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing; mix well. Let the salad sit for 15 minutes for flavors to blend.

Divide evenly on 4 plates; sprinkle with macadamia nuts.

This recipe yields 4 servings.

Carbohydrates: 11.5 grams

Net Carbs: 10 grams

Fiber: 1.5 grams

Protein: 38.5 grams

Fat: 13 grams

Calories: 320

Description:

"On busy summer days, try this easy, Asian-inspired chicken salad. Its chock-full of protein, vitamins, and flavor, and takes only minutes to prepare -- especially if you purchase cooked chicken breasts from the deli counter."

Source:
Atkins Cookbook at http://atkinscenter.com

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