Here's another easy recipe....
3 chicken breasts
1 small head of bok choy (or 1/2 of a large), thinly sliced
1/4 cup finely chopped cilantro
3-4 scallions, sliced on the diagonal
3 carrots, grated
4 TBL low sodium soy sauce
4 TBL seasoned rice vinegar
2 TBL sesame seed oil
4 TBL slivered almonds
Poach the chicken breasts in enough water to cover. Poach at least 10 minutes until cooked through. Cool and shred. Toss bok choy, cilantro, carrots, and scallions. Add chicken. Make dressing using a 2:1 ratio of the soy sauce/rice vinegar to the sesame seed oil. Lightly dress the portion of salad you will eat. Top with some almonds that have been lightly toasted in a dry frying pan.
According to nutritiondata.com the recipe analysis is as follows for 4 servings: 275 Calories/serving, 22% carbohydrates, 33% fat, 45% protein
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