| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Creamy Ginger Dressing |
| recipe follows | ||
| 1 | 10-oz blended salad | |
| greens or 8 cups of your | ||
| favorite torn salad | ||
| greens | ||
| 16 | Cherry tomatoes, cut in half | |
| 2 | Celery stalks, thinly sliced | |
| 1 | c | Already-shredded carrots |
| 1 | c | Already-sliced fresh |
| mushrooms | ||
| 1 | Roasted chicken, about 1 | |
| 1/4 lbs. breast meat | ||
| only | ||
| 1 3/4 cups chopped | ||
| 1 | 5-oz. sliced water | |
| chestnuts optional | ||
| 1 | c | Fat-free plain yogurt |
| 2 | Cloves fresh garlic | |
| 1 | T | Reduced-sodium soy sauce |
| 1 | T | Ketchup |
| 2 | t | Chopped ginger, bottled or |
| fresh | ||
| 1 | t | Sesame oil |
| 1 | t | Granulated sugar |
INSTRUCTIONS
Cook's notes: If you plan to make the salad soon after purchasing the chicken (and the meat is warm), do step 3 of the recipe first and then refrigerate the chicken meat until you are ready to assemble the salad. Make the Creamy Ginger Dressing and set aside. Divide the greens evenly among each of 4 dinner plates. Top each plate with 8 cherry tomato halves, 1/4 of the celery, 1/4 cup shredded carrots and 1/4 cup mushrooms. Set aside. Remove the chicken legs and wings and reserve for another use. Remove the skin from the chicken and discard. Cut and pull the chicken breast meat away from the bone in chunks, using a knife and your fingers. Repeat with the thigh portions. Cut the meat into bite-size chunks. Sprinkle the meat evenly over the 4 plates. Drain and rinse the water chestnuts (optional) and divide them equally among the plates. Drizzle each plate with 2 tablespoons Creamy Ginger Dressing. Serve at once. Serves 4. Creamy Ginger Dressing Measure the yogurt into a 4-cup glass measure. Peel and finely mince the garlic and add it to the yogurt. Do not stir. Pour the soy sauce, ketchup, ginger, sesame oil and sugar on top of the yogurt. Stir with a wire whisk until well blended. Serve at once or refrigerate for several days. Makes 1 1/4 cups, with 1/2 fat gram in a 2-tablespoon serving. Posted to EAT-LF Digest by "Jane" <[email protected]> on Jul 12, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2345
Calories From Fat: 486
Total Fat: 54.5g
Cholesterol: 1077.9mg
Sodium: 1389.8mg
Potassium: 7177mg
Carbohydrates: 97.3g
Fiber: 19.9g
Sugar: 29g
Protein: 357.1g