Asian Chicken Salad with Roasted Almonds & Apples
This salad can easily be a full lunch or dinner. It is so good that your guests will think that it is a "restaurant salad."

Ingredients:
8-10 ounces of boneless skinless chicken breast
1/3 cup soy vay marinade
4 cups of shredded romaine (leaving head in tact, rinse leaves, and cut crosswise into thin strips)
_ ounce roasted almonds, chopped
_ granny smith apple chopped OR _ cup canned mandarin oranges in light syrup
_ red bell pepper, chopped
8 grape tomatoes, halved
2-3 tbsp Reduced sodium soy sauce
2-3 tbsp ranch dressing (Paul Newman's is a personal favorite, can used reduced fat if desired)

Directions:
Place chicken breasts in a zip-lock baggie with soy vay marinade. Allow to marinate for a minimum of 20 minutes, and up to 12 hours. Heat a non-stick skillet over medium heat and spray with cooking spray, or coat pan with a bit of olive oil. Add chicken breasts, and cook for about 4 minutes per side, until they are cooked through. Remove chicken breasts from pan and allow to cool on a cutting board. As chicken is cooling, add the lettuce, apple, pepper, and tomatoes to a large salad bowl and toss. When chicken is cool enough, dice it into _ inch pieces. Top the salad with the warm chicken and the chopped almonds. To make the dressing mix the soy sauce with the ranch dressing in a small bowl. Then dress salad and enjoy!

Nutrition information per serving: (makes 2 servings; can easily be doubled)
393 calories
41 grams of protein
21 grams of carbohydrate
5.5 grams of fiber
18 grams of fat

Return to Soups/Salads Recipes