Prep 15 mins
Cook 30 mins
From my local paper this recipe takes a popular salad (such as the one served at Wendy's) and reduces the calories by 29 percent and the fat by 41 percent.
- 4 chicken breast halves, boneless, skinless
- 12 cups romaine lettuce, torn into pieces and loosely packed
- 1 (10 ounce) bagshredded carrots
- 2 tablespoons sesame seeds, toasted and salted
- 1 1⁄2 cups canned mandarin oranges, packed in juice and drained
- 1 cup red cabbage, shredded
- 1 cup crisp chow mein noodles
- 1⁄4 light mayonnaise
- 2 1⁄2 tablespoons rice vinegar
- 1 tablespoon Splenda sugar substitute
- 2 1⁄2 teaspoons sesame oil
- 2 1⁄2 teaspoons soy sauce
- 1⁄4 teaspoon garlic powder
- Place chicken breasts in pot of boiling water; reduce heat, cover pot and simmer 20 to 25 minutes, or until chicken is tender and no longer pink. Once it's thoroughly cooked, remove chicken from pot, cool meat and then dice into bite-sized pieces.
- Combine all dressing ingredients in medium bowl and mix well with electric mixer until blended. Chill dressing before serving.
- While dressing chills, combine all salad ingredients in large bowl. Toss dressing into salad or serve dressing on side.
Made for photo tag! Delish. I cheated and used bagged lettuce, but it was the Veggie kind, so it was filled with cabbage, carrots and snow peas ( a lovely base for this salad). I loved the sesame oil in the dressing; will certainly make again.
Enjoyed this salad especially with its combo of the toasted sesame seeds & mandarin oranges! I often have extra cooked chicken breasts on hand, so this recipe is definitely a keeper! Thanks for posting! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]