Asian Chicken Salad
You can never have too many main course recipes, so give Asian Chicken Salad a try. This dairy free recipe serves 4. One serving contains 505 calories, 30g of protein, and 30g of fat. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up rice vinegar, sesame oil, napa cabbage, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature.
Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side.
Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl.
Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
Photograph by Antonis Achilleos