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This recipe features tender chicken and crunchy vegetables. With peanut oil, soy sauce and toasted sesame seeds, the dressing has a slight Asian flair. To save time when entertaining, you can cook the chicken and prepare the dressing the day before.—Diane Hixon, Niceville, Florida
This recipe is:
Quick
Diabetic Friendly
Diabetic Exchanges: One 1-cup serving of salad (without added salt) equals 2 lean mean, 1 vegetable, 1/2 fat; also, 156 calories 201 mg sodium, 42 mg cholesterol, 5 gm carbohydrate, 19 gm protein, 6 gm fat.
Originally published as Crunchy Chicken Salad in Taste of Home April/May 1994, p59
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