Asian Chicken Salad
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
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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.Â
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Calories 320
Carb 28 40%
Protein 24 33%
Fat 9 27%
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