Holly Clegg's Chinese Chicken Salad with Asian Vinaigrette -

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Holly Clegg's Chinese Chicken Salad with Asian Vinaigrette

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By Holly Clegg

Posted May 9th, 2008

This article is reprinted with permission from Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	4
Author Notes:	You can throw this salad together in 10 minutes by taking advantage of rotisserie chicken and preshredded carrots.But fresh mint and ginger are a must!
Ingredients:	2 cups cooked, shredded skinless chicken breast 1/2 cup chopped green onions 1 cup shredded carrots 1/4 cup chopped fresh mint leaves or 1 tablespoon dried mint leaves 1/4 cup chopped peanuts 1/4 cup rice wine vinegar 1 tablespoon peanut butter 1 tablespoon finely chopped fresh ginger or 1 teaspoon ground ginger 2 teaspoons lite soy sauce 2 teaspoons honey 1 tablespoon sesame oil 1 bag (8 ounces) mixed greens
Instructions:	1.In a medium bowl, combine the chicken, green onions, carrots, mint and peanuts. 2.In a small bowl, whisk together vinegar, peanut butter, ginger, soy sauce, honey, and oil. 3. Serve the chicken salad on a bed of greens and drizzle with the dressing Per Serving: 1 1/2 cups Mixed greens; 1 cup Chicken Mixture; 1 1/2 tablespoons dressing -- 261 calories; 110 calories from fat; 12g total fat; 2g saturated fat; 60mg cholesterol; 175mg sodium; 12g total carbohydrate; 4g dietary fiber; 6g sugars; 26g protein. Exchanges: 1 carbohydrate; 4 lean meat.