1 chicken breast, 6.25 oz, roasted or cooked to an internal temperature of 169'
2 thin slices of fresh ginger, cut into thin matchsticks
8 cups, approx, shredded napa, cabbage, red cabbage, red peppers
1 carrot, slivered into thin matchsticks
1/2 cup slivered almonds
Shake of sesame seeds
Dressing:
5 T Splenda or sugar or 1 tsp Stevia
1/2 tsp salt
4 T White Vinegar
2 1/2 T Lemon
Shred chicken then mix with cabbage mix, ginger and carrots. Mix Dressing in a jar and pour over salad. Add almonds and sesame seeds and toss. I used roasted carrots that were still crunchy. They have the same crunch as the almonds making it appear to have more almonds in the salad.
Serves: 4 or 2 big bowls
Nutritional Information (based on 4 portions):
196 Cals
4.82g Total Fat
.58g Sat Fat
12.08mg Cholesterol
405.42mg Sodium
14.85g Carbo
4.7g Fiber
5.55g Sugars
9.91g Protein
