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| INGREDIENTS |
| ½ pound |
boneless, skinless chicken breast, sliced into strips |
| |
Pepper to taste |
| ½ head |
Napa cabbage, thinly sliced |
| ½ |
red bell pepper, thinly sliced |
| 3 to 4 |
scallions, sliced |
| 1 |
carrot, julienned |
| ½ cup |
loosely packed cilantro leaves, chopped |
| 2 tbsp. |
sesame seeds, toasted |
| 4 |
large lettuce leaves |
| Dressing: |
| 2 tbsp. |
tamari (a wheat-free concentrated soy sauce, can also use 3 tbsp. regular soy sauce) |
| 1 tbsp. |
dark sesame oil |
| 2 tbsp. |
seasoned rice vinegar (or plain rice vinegar with a tsp. of sugar) |
| 1 tbsp. |
canola oil |
| 1 tsp. |
fresh grated ginger |
| 1 clove |
garlic, minced |
| ½ tsp. |
chili pepper flakes |
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| RECIPE |
- Sprinkle sliced chicken strips with a little pepper. Cook them in a small skillet with a little water (just enough so the chicken does not stick to the skillet).
-
Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through the cooking. Drain and set aside.
-
In a large bowl, whisk together the soy sauce (tamari), sesame oil, rice vinegar, canola oil, ginger, garlic, and red chili flakes.
- Add chicken, cabbage, red pepper, scallions, carrots, cilantro, and sesame seeds. Toss to dress.
Note: To reduce the fat in this recipe, add a small amount of dressing.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of salad
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
180 |
|
| Total Fat |
10 g |
|
| Sodium |
390 mg |
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| Total Carbohydrates |
8 g |
|
| Fiber |
2 g |
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| Protein |
15 g |
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