Roasted Chicken Salad And Napa Cabbage Recipe - Cooking Index
Roasted Chicken Salad And Napa Cabbage Recipe - Cooking Index
Use either sliced chicken or a rotisserie chicken from the deli for this recipe. Then just fill in with three easy-to-prepare fresh vegetables and some delicious salad dressing for this light, refreshing meal.
Courses: Salads| 1 lb | 454g / 16oz | Deli-roasted chicken white meat - cubed or shredded |
| 1 cup | 237ml | Fresh pea pods - halved |
| 1/2 cup | 55g / 1.9oz | Sliced carrots |
| 1 | Garlic clove - minced | |
| 1/2 cup | 118ml | Low-fat Oriental salad dressing |
| = (or low-fat vinaigrette) | ||
| 4 cups | 948ml | Shredded Napa cabbage |
In a large nonstick skillet over medium heat, add the chicken, pea pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing. Remove from heat.
In a large bowl, combine cabbage and chicken mixture. Toss to mix.
This recipe yields 4 servings. Serving size: 4 ounces chicken, 1 cup cabbage, 1/4 cup snow peas.
Exchanges Per Serving: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat.
Nutrition Facts: Calories 285; Calories from Fat 2; Total Fat 13g; Saturated Fat 2g; Cholesterol 100mg; Sodium 416mg*; Carbohydrates 7g; Dietary Fiber 1g; Sugars 4g; Protein 34g.
* Recipe not recommended for low-sodium diets.
Source:
Diabetes Forcast - Mar, 2001 at - http://www.diabetes.org/main/community/forecast/default.jsp
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