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Chinese Chicken Salad Serves 4

1lb chicken filets

2 tbsp soy sauce

1 tsp sesame oil

¼ tsp white pepper

4 cups chopped romaine lettuce

1 cup shredded red cabbage

1/3 cup shredded carrot

½ cup edamame

2 green onions, thinly sliced

¼ cup chow mein noodles

¼ cup sliced almonds


¼ cup + 2tbsp rice wine vinegar

1 clove garlic, minced

1 tbsp sesame oil

1 tbsp Truvia (artificial sweetener)

1 tsp minced ginger

1 tsp soy sauce

Preheat the oven to 350°

In a small bowl, make the dressing. Whisk all the dressing ingredients together and set aside.

In a large Ziploc bag combine the chicken with the soy sauce, sesame oil, and white pepper. Marinate for at least 30 minutes and turn the bad occasionally.

Add the chicken and the marinade to a glass baking dish and bake for approximately 15 minutes or until cooked through. Cool.

Dice the chicken into bite size pieces.

In a large salad bowl combine the romaine lettuce, red cabbage, carrots, edamame, green onions and the chicken.

Pour the dressing over the salad and toss. Top with the chow mein noodles and sliced almonds. Serve.

Net carbs per serving: 9.3

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