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Layered Chinese Chicken Salad - 13 -- e-w

Source of Recipe

Splenda Magazine
Layered Chinese Chicken Salad - 13 -- e-w
Plan ahead�chicken needs to marinate from 45 to 60 minutes.
Serves: 13

4 boneless, skinless chicken breasts

Dressing & Marinade
1/2 c. Splenda, granulated
2 to 3 T. Asian chili garlic paste
1/3 c. low-fat mayonnaise
3 tsp. fresh grated gingerroot

1/4 c. reduced-sodium soy sauce
3/4 c. rice vinegar
1-3/4 tsp. cornstarch
1/3 c. water

Chicken:

Mix the first 4 ingredients together in a medium bowl. Add soy sauce and rice vinegar, blend. Pout 1/4 c. dressing in zip seal plastic bag. Place chicken breasts in bag, remove excess air, seal and turn to coat. Chill 45-60 minutes to marinate.

Place remaining dressing in a small saucepan. Mix cornstarch and water in a small bowl until cornstarch is dissolved. Pour cornstarch mixture into dressing while stirring constantly. Place pan on medium-high heat. Boil 1 to 2 minutes, stirring constantly. Remove dressing from heat and pour into a small bowl. Chill 1 hour or until cool.

Remove marinated chicken breasts from bag; discard marinate. Grill or Broil chicken until the internal reaches 160�. Set aside to cool; slice or shred meat. Cover and refrigerate until ready to assembly salad.

Salad:

2 12-oz. bags Asian slaw mix � or � 1 lb. shredded napa cabbage
1 c. snow peas, trimmed and halved
1 15-oz. can mandarin oranges, drained
2 c. chow mein noodles
1/3 c. chopped green onion

Place 1 bag (6 cups) Asian slaw in straight-sided glass bowl. Drizzle 1/3 of the prepared dressing over slaw. Arrange 1/2 of prepared chicken and pea pods on top. Add remaining slaw to bowl. Top with remaining chicken, oranges and dressing. Chill until ready to serve.

Garnish with chow mein noodles and green onion before serving.

One 1-cup serving equals: 130 calories�3.5 gm fat (trace saturated)�20 mg cholesterol�320 mg sodium�13 gm carbohydrate�2 gm fiber�2 gm sugars�10 gm protein +++EXC: 1/2 starch�1 lean meat�1 vegetable +++WWP:2