Written on February 7, 2008 at 9:17 pm by Mark Nelson

Asian Chicken Salad

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8 oz. chicken breast 

2 cups chopped broccoli florets

1/2 cup bean sprouts

1/2 cup canned bamboo shoots (sliced)

2 medium tomatoes, sliced

1 1/2 cups cooked brown rice

1/4 cup rice vinegar

2 tsp. sesame oil

2 tsp. vegetable oil

1 tsp. soy sauce

2 tbs. water

1 clove garlic, minced

 

Start by slicing the chicken into bite-sized pieces and sautéing in a nonstick skillet with the vegetable oil and 1 tsp. of the sesame oil. While that’s cooking, steam the broccoli lightly. Let both cool.In a bowl, combine the broccoli, sprouts, bamboo shoots, tomato, rice and chicken. Mix the vinegar, the remaining sesame oil, the soy sauce, water and garlic together, and use as a dressing. Serves 4. 

 

Blocks 3 

Calories 320

Carb 28 40%

Protein 24 33%

Fat 9 27%

 

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