Salad

My Island Salad is for Salad.

My Island Salad takes 20 minutes to prepare.

My Island Salad takes 10 minutes to cook.

My Island Salad makes 4 servings.

The ingredients for My Island Salad are:

2 tbsp Honey,
2 tbsp Rice Vinegar
2 tbsp Orange Juice
1 tbsp Sour Cream, reduced fat
1 tsp Chili powder,
1 tbsp Extra Light Olive Oil,
4 cups Romaine Lettuce, shredded
1/2 cup Carrots, grated
1/2 cucumber cucumber (with peel)
1/2 cup Waterchestnuts
1/2 cup Scallions, raw chopped
1/2 cup Red Bell peppers
1/4 cup sliced, Almonds, dry roasted
4 3 ounces Chicken Breast, no skin,
1 cup Teriyaki Sauce

Here is how you make My Island Salad:

Marinate chicken in the teriyaki sauce, let sit for 1 hour or up to 2 days. Grill chicken until cooked though,about 5 minutes per side, then chop into strips or large pieces.In a large bowl combine honey, vinegar, juice, sour cream, chili powder and oil. Whisk to combine. Add the carrots and scallions, mix to coat with the dressing. Slice the water chestnut, bell peppers and cucumbers into small strips and add to the bowl. Add the lettuce and toss to coat everything. Divide the mixture among 4 plates. Top with each with chicken and almonds.Number of Servings: 4Recipe submitted by SparkPeople user LISS327.

The nutritional information for My Island Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 281.8

• Total Fat: 9.1 g
• Cholesterol: 50.8 mg
• Sodium: 1,418.3 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 3.3 g
• Protein: 25.0 g