Asian Chicken Salad


1 small, (4 oz), boneless, skinless chicken breast half
1/4 cup Asian toasted sesame salad dressing, divided
2 cups torn salad greens
1 small navel orange, peeled, sliced
1/2 cup diagonally sliced snow peas
1 small carrot, cut into matchlike sticks
1 tbsp slivered almonds, toasted


1. Brush chicken with 2 tsp of the dressing.

2. In a nonstick skillet cook chicken over medium-high heat 2 minutes on each side or until browned on both sides; cover. Simmer over medium-low heat 5 minutes or until done (165º F.), turning occasionally.

3. Cover 2 plates with lettuce; top with oranges, vegetables, chicken and nuts. Drizzle with remaining dressing.

Yield: 2 Servings
Serving Size: 2-1/2 cups per serving

Nutritional Information:
Calories 220, Total Fat 9g, Saturated Fat 1.5g, Cholesterol 35mg, Sodium 410mg, Carbs 21g,
Fiber 4g, Sugars 14g, Protein 15g, Vitamin A 100 %DV, Vitamin C 90 %DV, Calcium 8 %DV,
Iron 8 %DV

Carb Choices: 1-1/2

Diet Exchange
1 Starch + 1 Vegetable + 1 Meat (L) + 1-1/2 Fat

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