Low-Fat Asian Chicken Salad

This crunchy, flavor-pressed Chinese chicken slashed plate of mixed greens is loaded up with veggies and delicate chicken threw in a rich, fat free asian dressing.

Yield: 1 Servings

  • 1 cup teriyaki marinade
  • 4 chicken breast fillets

**Fat-Free Asian Dressing**

  • 2 cup water
  • 1/2 cup granulated sugar
  • 3 Tsp dry pectin
  • 1 Tbsp white vinegar
  • 1/2 tsp soy sauce
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper,Ground
  • 1/4 tsp paprika


  • 8 cup romaine lettuce,Chopped
  • 8 cup iceberg lettuce,Chopped
  • 3 cup red cabbage,Shredded
  • 3 cup green cabbage,Shredded
  • 2 cup carrots,Shredded
  • 1 cup green onion,Chopped
  • 1 1/3 cup crispy chow mein noodles


  1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
  2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.
  3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.
  4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.
  5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.
  6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.
  7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

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