| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Chicken, Salads |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boned and skinned chicken breast halves |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Fresh lime juice |
| 1 |
tb |
Low sodium soy sauce |
| 1 |
ts |
Fresh ginger grated |
| 1/2 |
ts |
Red pepper flakes |
| 6 |
c |
Spinach leaves torn |
| 1 1/2 |
c |
Bean sprouts |
| 1 |
|
Red bell pepper cut into strips |
INSTRUCTIONS
Recipe By: Cooking Light, April 1997 (modified)
Broil chicken in oven, 8 minutes per side or until done. Cut into thin
strips; set aside.
Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes
in a small bowl.
Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper
strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to
coat.
Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g
Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest
eat-lf.v097.n092 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Apr 6, 1997
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”