Main Dish · Recipes

Chinese Chicken Salad*

Happy Tuesday! What is new with all my follows? My goal for this week was to go back to sugar detox, low sugar, low carb, high fat diet, to loose more weight. Dinner tonight was a easy, healthy salad. Chinese Chicken Salad, there is many variations of this all over the web, BUT the one I grew up loving was this one. I did however make a few changes to let it qualify into my diet restrictions.

This can be served as a side dish, or main dish.

Chinese Chicken Salad
1 head lettuce, washed and shredded
1 bunch green onions, sliced on the bias in 1 inch strips
3 tablespoons sesame seeds
1/2 cup sliced almonds
2 tablespoons Earth Balance Butter
5 thin sliced chicken breasts, cooked and cut into bite sized pieces
Dressing*
3/4 cup vegetable oil( heart smart)
4 tablespoons Baking Splenda
3 tablespoons distilled white vinegar
3 tablespoons rice vinegar
3/4 teaspoon salt
1 teaspoon ground black pepper

Directions
Cook your chicken breasts till done, and slice into bite sized pieces.
Place in bowl and place in fridge to cool.
Place your shredded head lettuce, sliced green onions in a large bowl.
In a small fry pan melt Earth Balance Butter, and cook the sliced almonds and sesame seeds until lightly toasted and golden brown in color.
Place almonds and sesame seed mixture in a bowl and into fridge to cool.
Once all is cooled add into the big bowl with the greens.
* Make the dressing the night before, tastes best if made 24 hours in advanced.
In a shaker bottle add all the ingredients, and shake till blended. Refrigerate for 24 hours to blend flavors, shake before dressing the salad.
Pour any amount of dressing as pleased and toss.
{ Can be made ahead of time, just add dressing before serving}

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I hope you guys enjoy this as much as I have!

xoxo Pamela

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4 thoughts on “Chinese Chicken Salad*

    1. You can use stevia in the raw too. But I have found that baking Splenda works best. Baking Splenda is different than regular Splenda as well.

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