Healthy Salad Recipes - Asian Chicken Salad Recipe

Ingredients

• 2 tablespoons oil

• 1/2 cup walnuts, chopped

• 4 boneless, skinless chicken breasts

• 3 cups thinly sliced bok choy

• 3 cups thinly sliced napa cabbage

• 1/4 cup grated carrots

• 1 cucumber, thinly sliced

• 1/2 cup sliced scallions

• 1/2 cup chopped fresh cilantro

• 1/3 cup soy sauce

• 1/4 cup rice vinegar

• 1 tablespoon lime juice

• 2 tablespoons Splenda

• 3 cloves garlic, crushed

• 1/2 teaspoon red pepper flakes (or to taste)

Serves 4

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Method:

1. Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.

2. Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.

3. Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.

4. In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.

5. Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve.