Back Strips of baked wonton skins add a low-fat crunch to this spicy chicken salad.
1/4 Cup / 60 ml Reduced-Fat
Peanut Butter
1/4 Cup / 60 ml Nonfat Vanilla Yogurt
1/4 Cup / 60 ml Water
2 teas. / 10 ml Watkins Spicy Garlic Soy Sauce
1/2 teas. / 2.5 ml Watkins Ginger
8 Wonton or Egg Roll Skins
Watkins Cooking Spray
2 teas. / 10 ml Watkins Ginger-Garlic Liquid
Spice
8 Oz. / 227 g Skinless, Boneless Chicken Breast Halves
5 to 6 Cups / 1.25 to 1.5 L Shredded Chinese Cabbage (bok choy)
2 Red Bell Peppers, seeded and cut into thin strips
1/2 Cup / 125 ml Sliced Green Onions
In small bowl, combine peanut
butter, yogurt, water, soy sauce and ginger; mix well and set
aside. Place wonton skins on baking sheet and spray with cooking
spray. Cut into thin strips and bake at 350 F / 180 C for 5 to 7
minutes or until golden brown and crisp. Remove from oven. Heat
liquid spice in large skillet over medium-high heat; saute
chicken until done and no longer pink. To assemble salad, place
cabbage in large serving bowl or on individual serving plates.
Top with chicken, peppers and onions. Drizzle with peanut
dressing and top with wonton strips. (Makes 4 servings)
Nutritional Information:
Per Serving
Calories-230, Protein-20g, Carbohydrates-18g, Sodium-320mg,
Fat-9g, Saturated Fat- 2g, Cholesterol-33mg, Dietary Fiber-3g
© Copyright 1999 The Rising
Stars Team
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