Chinese Chicken Salad

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

1

 pound

 skinless boneless chicken breast -- cut in 1-inch cubes

2

 tablespoons

 low sodium soy sauce

1

 tablespoon

 cornstarch

2

 tablespoons

 vegetable oil

1

 large

 romaine lettuce -- torn into bite size pieces

8

 ounces

 spinach leaves -- use baby spinach

2

 whole

 green onions -- sliced

1

 tablespoon

 vegetable oil

4

 ounces

 chow mein noodles -- cooked and drained

1

 tablespoon

 sesame seeds -- toasted

 Dressing

1

 tablespoon

 brown sugar --  packed

2

 tablespoons

 rice wine vinegar

1/4

 cup

 extra virgin olive oil

1

 teaspoon

 Dijon mustard

1/4

 teaspoon

 sesame oil

Mix soy sauce and cornstarch together. Mix in cubed chicken to coat and let sit at room temperature for 15 minutes.

Heat skillet to medium and add 2 tablespoons of oil. Cook chicken until browned on all sides and no pink remains.

Heat remaining tablespoon of oil to medium and add sesame seeds and cut up chow mein noodles. Cook until toasted. Drain on paper towels.

Toss lettuce, spinach, and green onions together with enough dressing to coat.

Top salad with noodles and sesame seeds.

Makes 6 servings.

Per Serving: 377 Calories; 24g Fat (55.8% calories from fat); 23g Protein; 20g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

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