Low Carb Salads And Dressings Recipes

Ingredients:

1 === dressing ===
1/4 cup low-sodium soy sauce
1/4 cup fresh lemon juice
1 tbsp toasted sesame oil
1 packet sugar substitute, (optional)
1 === salad ===
4 boneless skinless chicken breast ha, grilled or poach
1 and cut into strips - (abt 5 to 7, o
6 cup chopped napa cabbage
2 medium endive heads, sliced lengthwise
1 into narrow strips
1 cup cucumber, peeled, and
1 cut in 1/4 dice
1 cup diced (1/4) zucchini
1 cup diced (1/4) green, red or yellow p
1 = (or a combination)
1 cup diced (1/4) celery
2 tbsp chopped fresh cilantro
1/4 cup chopped macadamia nuts

Instructions:

For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and
optional sugar substitute until well combined; set aside.

In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing;
mix well. Let the salad sit for 15 minutes for flavors to blend.

Divide evenly on 4 plates; sprinkle with macadamia nuts.

This recipe yields 4 servings.

Carbohydrates: 11.5 grams
Net Carbs: 10 grams
Fiber: 1.5 grams
Protein: 38.5 grams
Fat: 13 grams
Calories: 320

Description:
"On busy summer days, try this easy, Asian-inspired chicken salad.
Its chock-full of protein, vitamins, and flavor, and takes only
minutes to prepare -- especially if you purchase cooked chicken
breasts from the deli counter."

Servings: 4