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Asian Chicken Salad (Diabetic)

Published: Friday, February 14, 2020

1 c. shredded cabbage

9 oz. romaine lettuce, chopped

¼ c. slivered almonds, toasted

2 c. cooked chicken breast, diced

2 Tbsp. rice vinegar

2 Tbsp. light soy sauce (gluten-free)

2 Tbsp. canola oil

1 tsp. toasted sesame seeds

¼ tsp. red pepper flakes, crushed (optional)

In a medium bowl mix together cabbage, lettuce, almonds and chicken.

In a small bowl whisk together vinegar, soy sauce and oil. Pour dressing over salad and toss to coat. Top with sesame seeds and red pepper flakes, if using. —4 servings.

• Exchange (per serving—2 cups): 265 calories, 15 g fat, 2 g saturated fat, 26 g protein, 6 g carbohydrate, 60 mg cholesterol, 3 g fiber, 360 mg sodium.

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