I’ve been trying to get “back on the wagon” with the healthy eating habits! I did good in January, then we went on a little vacation in February and had friends visit. It seems like the dryer has shrunk my pants once again 
Here is a great salad that you can use as a main dish! I do substitute Splenda for the sugar to cut out a few more calories. It is loaded with lots of fresh veggies that you can find at the local Farmers Market! I bet your kids will even eat it! I have also used cooked, chilled shrimp in place of the chicken ~ delicious!
CHINESE CHICKEN SALAD:
9 T. oil
1 clove garlic, large, minced
4 T. soy sauce
1/4 tsp. ground ginger
3 1/2 cups chicken breasts
2 cups shredded Romaine
2 cups carrots, peeled, then sliced into matchsticks
2 cups cucumbers, peeled and sliced into matchsticks
2/3 cup green onions, sliced thin
1 cup fresh bean sprouts
1 cup fresh pea pods
1 cup jicama, sliced into matchsticks
1 can water chestnuts, sliced
3/4 cup toasted, slivered almonds
2 T. toasted sesame seeds
4 T. sugar
2 T. white vinegar
2 tsp. salt
1/4 tsp. pepper
For the marinade: Mix together 1 T. oil, garlic, 2 T. soy and ground ginger. Place chicken in marinade and let set for at least one hour, turning chicken frequently. Remove from marinade and bake on a foil lined sheet pan at 400 D. for 15 min. or so. Cool and shred with a fork.
For the dressing: In a saucepan, mix together the sugar, vinegar, salt and pepper. Cook over med. heat stirring just until sugar dissolves. Cool then add 1/2 cup oil and 2 T. soy. Mix well.
Toss all together just before serving!
Enjoy!
Cheers!
Chef Kathy