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“Here’s a main dish that’s a refreshing change of pace for dinner,” writes Linda LaPresle from Glendora, California. “Chock-full of veggies, it’s a treat for the two of us,” she says, “and so easy to multiply for drop-in guests.” TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.
This recipe is:
Quick
Diabetic Friendly
Nutritio Facts: 2 cups equals 248 calories, 9 g fat (1 g saturated fat), 40 mg cholesterol, 1,030 mg sodium, 18 g carbohydrate, 6 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 fat, 1/2 starch.
Originally published as Chinese Chicken Salad in Cooking for 2 Winter 2006, p52
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Reviewed on Jun. 19, 2011 by ozziemax
This is the best Chinese Chicken Salad!! I have tried it at many up scale restaurants, and this is tops.
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