LOW FAT MANDARIN CHICKEN SALAD

Low Fat Mandarin Chicken Salad image

From my local paper this recipe takes a popular salad (such as the one served at Wendy's) and reduces the calories by 29 percent and the fat by 41 percent.

Provided by CaliforniaJan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken breast halves, boneless, skinless
12 cups romaine lettuce, torn into pieces and loosely packed
1 (10 ounce) bag shredded carrots
2 tablespoons sesame seeds, toasted and salted
1 1/2 cups canned mandarin oranges, packed in juice and drained
1 cup red cabbage, shredded
1 cup crisp chow mein noodles
1/4 light mayonnaise
2 1/2 tablespoons rice vinegar
1 tablespoon Splenda sugar substitute
2 1/2 teaspoons sesame oil
2 1/2 teaspoons soy sauce
1/4 teaspoon garlic powder

Steps:

Place chicken breasts in pot of boiling water; reduce heat, cover pot and simmer 20 to 25 minutes, or until chicken is tender and no longer pink. Once it's thoroughly cooked, remove chicken from pot, cool meat and then dice into bite-sized pieces.
Combine all dressing ingredients in medium bowl and mix well with electric mixer until blended. Chill dressing before serving.
While dressing chills, combine all salad ingredients in large bowl. Toss dressing into salad or serve dressing on side.

Nutrition Facts : Calories 272.4, Fat 12.4, SaturatedFat 2.7, Cholesterol 46.4, Sodium 327.2, Carbohydrate 23.3, Fiber 6.6, Sugar 14.2, Protein 19.6

*** Explore more Low Fat Mandarin Chicken Salad Recipes »

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