| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Creamy Ginger Dressing; (recipe follows) |
| 1 |
pk |
(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 |
cn |
(5-oz.) sliced water chestnuts; optional |
| 1 |
c |
Fat-free plain yogurt |
| 2 |
|
Cloves fresh garlic |
| 1 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Ketchup |
| 2 |
ts |
Chopped ginger; (bottled or fresh) |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Granulated sugar |
INSTRUCTIONS
CREAMY GINGER DRESSING
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.
1. Make the Creamy Ginger Dressing and set aside.
2. 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.
3. 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.
4. 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
1. Measure the yogurt into a 4-cup glass measure. Peel and finely mince the
garlic and add it to the yogurt. Do not stir.
2. Pour the soy sauce, ketchup, ginger, sesame oil and sugar on top of the
yogurt. Stir with a wire whisk until well blended.
3. 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" <janestarr@home.com> on Jul 12, 1999,
converted by MM_Buster v2.0l.
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