- 1/4 cup chopped, fresh cilantro
- 1/2 cup vegetable broth
- 1/3 cup rice vinegar
- 2 Tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp bottled, minced garlic
- 1/2 tsp ground ginger
- 1/4 tsp chile paste
- 4 lime wedges
- 1 lb. chicken breast tenders
- 1 large carrot, peeled
- 3 cups thinly sliced napa (Chinese) cabbage (about 2 lb)
- 2 cups chopped romaine lettuce (about 1/2 pound)
- 4 green onions, sliced into 1/4-inch pieces (about 1/2 cup)
- 3 Tbsp toasted sesame seeds
1. Heat a grill pan over medium-high heat, and coat with cooking spray. Place chicken on the pan, and cook until done, about 3 minutes on each side. Remove the chicken from the pan, and set aside.
2. To make your own dressing, pour vegetable broth, rice vinegar, soy sauce, and sesame oil into a mixing bowl. Add sugar and the next 3 ingredients. Squeeze the juice from all four lime wedges into the mixture, and whisk the ingredients together.
3. Transfer the mixture to a blender. Blend on high for 10 seconds, or until mixture is smooth and free of clumps.
4. Slice chicken into 1/2-inch pieces.
5. Place the cabbage and lettuce in a large bowl. Using a vegetable peeler, shave the carrot into thin strips, and add to the cabbage mixture.
6. Add the green onions, sliced chicken tenders, and dressing to the lettuce mixture. Toss together.
7. Divide salad onto four plates. Sprinkle each salad with about 2 tsp of sesame seeds.
Serves 4
Per Serving Calories 171, Calories from Fat 27, Total Fat 3g (sat 0.5g), Cholesterol 65mg, Sodium 415mg, Pro 25g, CHO 11g, Fiber 3g
