CHINESE CHICKEN SALAD

 This recipe came from Facebook, but as usual, I have tweaked it some. Also, I divided it into 1 serving and 4 servings, depending on how many people you are making this for.


Dressing

Combine and set aside:
     1/4 cup rice vinegar
     1 Tbsp. Splenda (or sugar)
     3 Tbsp. light soy sauce
     1 tsp. sesame oil


Salad

 1 Serving             4 Servings

Place on plate(s):
4 oz.                     1 package (16 ounces)  
                                                   shredded cabbage or 
                                                   salad greens
½ tsp.                   2 tsp.           dried chives
7 grams               1 ounce       slivered almonds

Add pan spray and/or olive oil to heated pan, then add:
6 oz.                   24 oz.            cooked chicken breasts, 
                                                  sliced into bite-sized pieces.

Stir and fry for about 3 minutes until chicken is thoroughly cooked but not tough.

Place cooked chicken on top of salad and serve while chicken is warm.

OPTIONS:
* Sprinkle onto uncooked chicken: Simply Asian Sweet 
  Ginger Garlic Seasoning, Amazing Taste Malibu 
  Seasoning, or your favorite chicken rub.
*Substitute cider vinegar for rice vinegar.
*Add a sprinkling of cashews.
*Chicken can be stored and served on the salad cold.