Chop-Chop Chicken Salad

Prep time: 10 minutes

Standing time: 15 minutes

Ingredients

Dressing

1/4 cup low-sodium soy sauce 1/4 cup fresh lemon juice 1 tablespoon toasted sesame oil 1 packet sugar substitute (optional)

Salad

4 boneless, skinless chicken-breast halves, about 5 to 7 oz. Each, grilled or poached and cut into strips 6 cups chopped Napa cabbage 2 medium heads endive, sliced lengthwise in narrow strips

1 cup cucumber, peeled and cut in 1/4" dice 1 cup zucchini, in 1/4" dice 1 cup green, red or yellow peppers, or a combination, in 1/4" dice 1 cup celery, in 1/4" dice 2 tablespoons fresh cilantro, chopped 1/4 cup chopped macadamia nuts

Directions

1. For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and optional sugar substitute until well combined; set aside. 2. In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing; mix well. Let the salad sit for 15 minutes for flavors to blend. Divide evenly on 4 plates; sprinkle with macadamia nuts.

Servings: 4

Nutrition Per Serving:

Carbohydrates:11.5 grams Net Atkins Carbohydrates:10 grams

Fiber:1.5 grams

Protein:38.5 grams

Fat:13 grams

Calories:320