This protein-packed salad takes the bite out of hunger. Use ready-cooked chicken to make it even easier.
Serves 4
2-3 chicken breasts
½ cup soy sauce marinade (Mr. Yoshida’s Sweet and Savory is good)
2 heads romaine lettuce
1 small head red cabbage
1 cup of rice crackers, crunched (Blue Diamond makes some great nutty ones)
1 bag shredded carrots
1 small head of broccoli
½ cup sliced almonds
chinese or asian salad dressing to taste (Girards is great)
Wash the chicken and cut each breast into a few pieces. Coat the chicken with the marinade in a bowl and refrigerate for at least 15 minutes. Meanwhile, chop the lettuce, cabbage and broccoli into bite-sized pieces.
After the chicken has marinated, toss the pieces onto the grill or into the oven on broil (on a broiler pan) for 2-4 minutes, each side, depending on the size of the chicken pieces. While the chicken is cooking, add the rice crackers, carrots and almonds to the salad mix and toss.
Cool chicken for 5 minutes and slice into 1-inch pieces. Add chicken to the salad. Add dressing to taste (usually 1-2 tbsp. per person) and toss with salad tongs to coat.
Enjoy!
Good sides or starters: Slice up a nice sourdough baguette and serve with butter, and don’t feel bad about a dish of ice cream after this healthy supper.
Did you like this? If so, please bookmark it, about it, and subscribe to the blog RSS feed.
a friend
