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Low_carb - Salad -  Asian Chicken Salad Post by :sayu88 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1077

Click below to download : Low_carb - Salad - Asian Chicken Salad (Format : PDF)

Low_carb - Salad - Asian Chicken Salad

1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes, or to taste
3 cups bok choy, thinly sliced
3 cups napa cabbage, thinly sliced
1/4 cup carrots, grated
1 cucumber, thinly sliced
1/2 cup scallions, sliced
1/2 cup fresh cilantro, chopped
4 boneless skinless chicken breasts, grilled
1/2 cup walnuts, chopped

First, toast the walnuts. Put them in a heavy skillet with a couple of tablespoons of oil, and stir them over a medium flame for about 4-5 minutes, or until they're brown and crisp. Set aside.

Next, you'll shred and slice your veggies. If your chicken breasts are ungrilled, grill them and slice them into strips. Combine all the veggies in a big bowl.

Now combine the soy sauce, the rice vinegar, the lime juice, the Splenda, the garlic, and the red pepper flakes. Pour about two thirds of this dressing over the salad, and toss well, coating all the veggies. Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve.

This salad comes to a big 8 grams per serving, and the servings are very generous.
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Low_carb - Salad -  Asparagus Salad By Tortpoint Low_carb - Salad - Asparagus Salad By Tortpoint

Low_carb - Salad -  Asparagus Salad By Tortpoint
2 pounds asparagus, woody ends removed and cut into 1-inch pieces4 boiled eggs, chopped1 small onion, chopped1 cup shredded cheese2/3 cup mayonnaisecelery salt, to tasteCook asparagus until crisp-tender. Combine all ingredients.

Low_carb - Quiche -  Crustless Quiche Low_carb - Quiche - Crustless Quiche

Low_carb - Quiche -  Crustless Quiche
6 slices bacon, cut into 1/2-inch pieces, fried crisp 1/2 cup Gruyere*, packed tight (not the processed stuff that comes in wedges...go for the real thing, but if you can't find it, substitute a good aged Swiss or Emmenthaler) 1 1/2 cups half & half** 4 eggs Spray or grease a ceramic pie plate. Spread the cooked bacon on the bottom of the pie plate. Sprinkle the cheese over the bacon. Put the half & half and eggs into a medium-size bowl and beat with a whisk until well-combined. Pour gently over the bacon and cheese. Bake in preheated 350F oven