Chicken Salad wRed Pepper, Asian Pear&Snow Peas wGinger Dressing - 9
Chicken Salad with Red Pepper, Asian Pear and Snow Peas with Ginger
Dressing - 9g Carbs, 2g Fiber
From The American Institute for Cancer Research AICR
Yield: Makes 4 servings or about 4 cups
16 snow peas, strings pulled off
1 1/2 cup roasted chicken breast, torn in 1-inch pieces
1 medium red bell pepper, seeded and cut
in 1/2-inch x 1-inch pieces
1 cup Napa cabbage, cut crosswise into 1/2-inch strips
1/2 Asian pear, cored and thinly sliced lengthwise
1/2 cup red onion, cut in thin crescents
1 Tbsp red wine vinegar
2 tsp lime juice
1 tsp honey
1 tsp grated or finely chopped ginger
1/2 tsp salt, or to taste
Pinch of red pepper flakes
2 tsp canola oil
Ground black pepper
1 Tbsp toasted sesame seeds
2 Tbsp chopped cilantro
Cook the snow peas in boiling water for 30 seconds.
Drain the peas in a colander. Immediately plunge the peas
into a bowl of ice water to set their color and crisp them.
Drain the peas and halve them lengthwise.
Place the snow peas in a large mixing bowl. Add the chicken,
red pepper, cabbage, Asian pear and red onion to the peas.
In a small bowl, whisk the vinegar and lime juice with the
honey, ginger, salt and pepper flakes until the honey dissolves.
Whisk in the oil, and season the dressing to taste with black
pepper. Pour the dressing over the salad, and toss. Let the
salad sit for 20 minutes to allow the flavors to develop.
Divide the salad among 4 plates. Sprinkle one-fourth
of the sesame seeds and cilantro over each serving.
Nutritional Information Per Serving:
156 Calories, 5g Total Fat, <1g Saturated Fat, 18g Protein,
9g Carbs, 2g Dietary Fiber, 334mg Sodium
Diabetic Exchanges: 2 1/2 Low-Fat Meat, 1/4 Fruit, 1 Vegetable,
1/2 Fat