Asian Chicken Salad

Here is a light twist on a favorite salad. Marinated chicken, pineapple, oranges and peppers are arrange over greens.

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Ingredients:

• 1 Tablespoon Sesame Oil
• 4 Tablespoons Light Soy Sauce
• 4 Tablespoons reserved pineapple juice
• 2 Tablespoons lime or lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt (omit if you are using regular soy sauce instead of light)
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper(optional)
• 4 skinless, boneless chicken breast halves
• 6 cups of mixed greens, can be prepackaged or a mix of your own favorites, cleaned and torn.
• 1 small can pineapple tidbits, drained, reserving the juice
• 1 small can of mandarin oranges, drained
• 8 mushrooms, cleaned and sliced
• 1 carrot, peeled and julienned
• 1 small red or yellow sweet pepper

Method

Marinade: Combine first ten ingredients in a zip-lock bag and mix well (if it seems a little too thick you can add a bit of warm water to loosen it up a bit). Add chicken to marinade. Let marinate for at least 2 hours in the refrigerator, being sure to place the bag in a bowl to prevent drips or leaks from contaminating any other food in the refrigerator. Cook chicken in a grill pan or on an indoor grill, until done (170 degrees), turning once (depending on the thickness of the breasts it can be anywhere from 10 to 15 minutes); put aside on a plate to rest while you prepare the salad base. Place greens on salad plates. Top with pineapple, oranges, mushrooms, carrot and sweet pepper. Slice the chicken on the diagonal to form a nice presentation and lay upon the salad base. Serve immediately with your favorite dressing or a light vinaigrette of sesame oil, pineapple juice and a dash of soy sauce.

Notes: I am not sure what the exchanges are but having gestational diabetes, I know when I ate this it did not increase my sugar levels as so many of my regular meals did.

Number of servings: 4 servings

Submitted By: mnavin1925630
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