Saturday, March 10, 2012

Asian Chicken Salad

Asian Chicken Salad
  • 2 tablespoons sesame oil
  • 1/8 cup sesame seeds
  • 4 garlic cloves, minced
  • 3 boneless, skinless chicken breasts, cut into chunks
  • 3/4 cup extra virgin olive oil
  • 1/2 cup Splenda
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup white vinegar
  • 1 head  Chinese cabbage, cut into bite-sized pieces
  • 1/4 pound snow peas, trimmed
  1. In a large skillet, heat the sesame oil over medium heat; sauté the sesame seeds and garlic for 2 to 3 minutes, or until the sesame seeds are golden brown. Add the chicken, olive oil, Splenda, soy sauce, and vinegar, and cook for 4 to 5 minutes, or until no pink remains in the chicken.
  2. Meanwhile, place the cabbage and pea pods in a large bowl or on a serving platter. Top with the chicken mixture and toss until well coated. Serve immediately.

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