Almond chicken salad

This family favorite is great for picnics and other gatherings. Makes 6 servings.

Ingredients

Salad
1 eight-ounce boneless, skinless chicken breast cut into thin strips
3 ounces soy sauce (can use reduced sodium)
1/2 cup water
1/2 cup water chestnuts, sliced
3/4 cup carrots cut into thin strips
3 green onions, sliced
3/4 cup celery, oriental cut (diagonal slices)
1/2 cup bean sprouts
1 head lettuce (iceberg or romaine), chopped
1/4 cup almonds, slivered

Dressing
1/4 cup canola or olive oil
1/2 cup sugar (can use artificial sweetener)
1/2 cup white vinegar
1/8 teaspoon ground ginger

Directions

1. Poach chicken in soy sauce and water. Drain and cool.
2. Combine vegetables – water chestnuts, carrots, onions, celery and bean sprouts. Set aside.
3. In a separate bowl, combine dressing ingredients.
4. Toss together chicken, vegetables and dressing to combine. Chill well.
5. To serve, cover the bottom of a 13 x 9 pan with lettuce, top with vegetable/chicken/dressing mixture and sprinkle with almonds.

Nutrition information

One serving

• calories: 271 (209 calories when made with artificial sweetener)
• protein: 13 grams
• fat: 14 grams
• carbohydrates: 24 grams (9 when made with artificial sweetener)
• sodium: 229 milligrams (estimated when made with regular soy sauce)

First published: 04/08/2005
Last updated: 04/08/2005

Reviewed by: Mary Frederick, RN, diabetes program manager, Allina Medical Clinic