This makes a nice lunch! and it’s low sodium!
Chinese Chicken Salad
12 ounces chicken breasts, no skin, no bone, R-T-C
6 cups shredded cabbage
1/4 cup green onions
2 1/2 tablespoons low sodium soy sauce
2 tablespoons white wine vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon black pepper
Bake chicken in 375^ oven. Meanwhile, combine cabbage and onions. In a small bowl, combine soy sauce, vinegar, olive oil and black pepper. Chop cooked chicken and add to cabbage. Pour soy sauce mix over chicken and toss to combine.
Yield: 4 servings. Per serving (about 2 cups)= 156 Calories; 5g Fat (27.1% calories from fat); 21g Protein; 8g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.