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.