3 cups chopped lettuce

½ carrot, grated

¼ red bell pepper, cut into strips

3 ounces cooked chicken (I used a rotisserie chicken without the skin)


1 tablespoon rice vinegar

1 tablespoon olive oil

1 teaspoon sesame oil

1 tablespoon light soy sauce

1 teaspoon honey

Soak the cooked chicken in the marinade for a few minutes while preparing the rest of the salad. Spoon the chicken on top, draining the excess marinade. Garnish with sesame seeds. 

Exchanges: 3 Protein, 3 Vegetable, 1 fat


Lunch as easy as 1-2-3! Marinating the chicken for a few minutes gives it flavor without as much fat and calories as using a salad dressing.

This salad is easily converted from lunch to dinner by adding rice instead of salad greens and cooking the carrots and pepper with yellow onion.

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