NY2ATL's LOW CARB RECIPES
Asian Chicken Salad
Asian Chicken Salad
4 green onions, chopped
3 garlic cloves, pushed through a press
1/4 cup low sodium soy sauce
2 tablespoons rice wine vinegar(at Whole Foods and Trader Joes)
2 teaspoons sesame oil
1 teaspoon sugar substitute
1/2 teaspoon curry powder
1/4 teaspoon dried ginger
Salad Ingredients:
1 1/2 pounds boneless chicken (light or dark meat), cut into 1/8 strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
4 oz. canned sliced water chestnuts, drained) (optional)
Pour half into a resealable plastic bag; add chicken and let marinate overnight.
To remaining soy sauce mixture, add curry powder and ginger.
Heat canola oil in a large skillet over high heat until very hot.
Drain chicken and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil until cooked through. Transfer to a large mixing bowl.
Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat.
Serves 8.
Ingredients:
Marinade and Dressing Base:4 green onions, chopped
3 garlic cloves, pushed through a press
1/4 cup low sodium soy sauce
2 tablespoons rice wine vinegar(at Whole Foods and Trader Joes)
2 teaspoons sesame oil
1 teaspoon sugar substitute
1/2 teaspoon curry powder
1/4 teaspoon dried ginger
Salad Ingredients:
1 1/2 pounds boneless chicken (light or dark meat), cut into 1/8 strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
4 oz. canned sliced water chestnuts, drained) (optional)
Directions:
Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl.Pour half into a resealable plastic bag; add chicken and let marinate overnight.
To remaining soy sauce mixture, add curry powder and ginger.
Heat canola oil in a large skillet over high heat until very hot.
Drain chicken and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil until cooked through. Transfer to a large mixing bowl.
Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat.
Serves 8.
