Lunch

Low Carb Asian Chicken Salad is for Lunch.

Low Carb Asian Chicken Salad takes 10 minutes to prepare.

Low Carb Asian Chicken Salad takes 10 minutes to cook.

Low Carb Asian Chicken Salad makes 8 servings.

The ingredients for Low Carb Asian Chicken Salad are:

On large head of cabbage, sliced fine.
2/3 cup soy sauce
1/4 cup sesame oil
1/4cup rice vinegar
1/4 cup sugar substitute (I use splenda, you can also use real sugar)
1 cup scallion (two bundles)
1/4 cup sesame seed
2 tablespoonolive oil
16 oz (two breasts) of skinless chicken

Here is how you make Low Carb Asian Chicken Salad:

Makes about 8 two cup servings. 1. Place the cabbage in a large bowl and set aside.2.In a small sauce pan, heat the soy sauce, sesame oil , lime juice and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside.3. In a small saute pan, heat the sesame seeds on medium high, stirring constantly until the sesame seeds start turning golden brown. Immediately pour the nuts and seeds into the soy sauce mix and stir. 4. Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated.5. Cook chicken with the olive oil in a skillet, chop up when done and add to salad.6. Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.Number of Servings: 8Recipe submitted by SparkPeople user FRUITBOT.

The nutritional information for Low Carb Asian Chicken Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 236.5

• Total Fat: 13.1 g
• Cholesterol: 34.9 mg
• Sodium: 1,256.0 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 5.1 g
• Protein: 18.9 g

Low Carb Asian Chicken Salad is Asian cuisine.

The dietary needs meet for Low Carb Asian Chicken Salad is Low Carb