Receta Chop Chop Chicken Salad
by Global Cookbook

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	Raciónes: 4

Ingredientes

1/4 c. low-sodium soy sauce
1/4 c. fresh lemon juice
1 Tbsp. toasted sesame oil
1 pkt sugar substitute (optional)
4 x boneless skinless chicken breast halves grilled or possibly poached, and cut into strips - (abt 5 to 7 ounce ea)
6 c. minced Napa cabbage
2 med endive heads sliced lengthwise into narrow strips

1 c. cucumber peeled, and cut in 1/4" dice
1 c. diced (1/4") zucchini
1 c. diced (1/4") green, red or possibly yellow peppers (or possibly a combination)
1 c. diced (1/4") celery
2 Tbsp. minced fresh cilantro
1/4 c. minced macadamia nuts

For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and optional sugar substitute till well combined; set aside.
In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing; mix well. Let the salad sit for 15 min for flavors to blend.
Divide proportionately on 4 plates; sprinkle with macadamia nuts.
This recipe yields 4 servings.
Description: "On busy summer days, try this easy, Asian-inspired chicken salad.
Its chock-full of protein, vitamins, and flavor, and takes only min to prepare - especially if you purchase cooked chicken breasts from the deli counter."