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Ingredientes
- 1 c. teriyaki marinade
- 4 x chicken breast fillets Fat-Free Asian Dressing
- 2 c. water
- 1/2 c. granulated sugar
- 3 Tbsp. dry pectin
- 1 Tbsp. white vinegar
- 1/2 tsp soy sauce
- 1 tsp salt
- 1/4 tsp garlic pwdr
- 1/4 tsp grnd black pepper
- 1/4 tsp paprika
- 8 c. minced romaine lettuce
- 8 c. minced iceberg lettuce
- 3 c. shredded red cabbage
- 3 c. shredded green cabbage
- 2 c. shredded carrots
- 1 c. minced green onion
- 1 1/3 c. crispy chow mein noodles
Direcciones
- Combine teriyaki marinade and chicken breasts in a medium bowl or possibly resealable plastic bag. Marinate chicken for 3-4 hrs. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mix to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cold. When dressing has cooled, pour it into a covered container and chill. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 min per side, or possibly till done. Combine the romaine and iceberg lettuce, red and green cabbage and 1 c. of shredded carrots in a large bowl with the dressing. Toss well. Divide the tossed greens among four plates.
- Sprinkle 1/4 c. of green onions over each salad, followed by 1/3 c. of crispy chow mein noodles. When the chicken breasts are done, slice each one, widthwise, into bite-size pcs. Sprinkle the sliced chicken breasts over each salad. Place a 1/4 c. pile of shredded carrots in the center of each salad.
- Serving size 1 saladTotal servings 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 705g | |
| Recipe makes 4 servings | |
| Calories 505 | |
| Calories from Fat 161 | 32% |
| Total Fat 18.24g | 23% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 856mg | 36% |
| Potassium 1138mg | 33% |
| Total Carbs 53.29g | 14% |
| Dietary Fiber 8.7g | 29% |
| Sugars 34.79g | 23% |
| Protein 34.75g | 56% |
