ZESTY ORIENTAL CHICKEN SALAD
Serves 4
 One 5 A Day serving
Ingredients • 1/3 cup rice vinegar • 8 tsp reduced sodium soy sauce • 2 Tbsp sugar • 2 Tbsp chopped cilantro • 1 Tbsp fresh ginger, minced • 1 clove garlic, minced
 • 1/2 tsp sesame oil • 1/2 tsp red pepper flakes • 4 (3 oz each) boned & skinned chicken breast halves • 2 cup broccoli florets • 2 carrots, cut into 1½" long matchsticks • 1 cup (6 oz) Pitted prunes, snipped into halves • 3 green onions, sliced • 4 lettuce leaves
To make dressing/marinade, in medium bowl whisk vinegar, soy, sugar, cilantro, ginger, garlic, sesame oil and pepper flakes.
Remove 1/4 cup of mixture to shallow 8-inch baking dish; place chicken breasts in baking dish.
Turn to coat on both sides. Let chicken marinate 30 minutes.
Place remaining ingredients except lettuce in bowl with dressing; toss to coat completely.
Let stand 30 minutes.
Grill or broil chicken, basting with marinade, about 10 minutes until chicken juices run clear, turning once.
Cut each breast into ¼-inch slices across the grain.
To serve, line each of 4 plates with 1 lettuce leaf; top with vegetable mixture, dividing equally.
Place 1 sliced chicken breast on each place.
Nutritional analysis per serving: Calories 276, Fat 4g, Calories from Fat 12%, Cholesterol 46mg, Fiber 6g, Sodium 474mg.
CDC.gov - 5 a Day PBH/California Prune Board
|