Easy Asian Chicken Salad

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A friend of mine gave me this recipe and I LOVE it because it’s very versatile, ridiculously easy, inexpensive and oh, did I mention light??  The almonds give you a dose of those fat fighting “good” fats aka “unsaturated fats”. (More info HERE) Also, cabbage is such an underrated veggie. It has only 22 calories  PER CUP, and when eaten raw, it has been dubbed as “nature’s broom” by Paul and Patricia Bragg. This is one of my go to healthy lunches!!

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Ingredients

2  trimmed chicken breasts

approx. 2 cups fat free low sodium chicken broth

1/2 small head of cabbage thinly sliced

2-3 green onions thinly sliced, white and lt.green parts only

1/2 cup sliced almonds, toasted in the pan or oven

   1/4 cup sesame dressing ( I’ve used Lemon Sesame Ginger dressing from Target and Kraft Lite Toasted Sesame)

Sprinkle of toasted sesame and flax seeds (optional)

***Add in some oranges if you have them on hand! ***

(Makes 4 servings – approx 300 calories)

In a small crockpot, pour chicken broth over chicken breasts until barely covered. (If you have some bay leaf, garlic or extra diced onion, throw it in! It will give the chicken extra flavor)  Cook on low for 5-6 hrs or HIGH for 3. (Can start it in the morning and it will be ready by lunchtime on HIGH!)

Remove chicken and pull apart with a fork. Combine remaining ingredients in a large dish until thoroughly incorporated and refrigerate to marinate.  Serve chilled and enjoy for up to 4 days covered in the refrigerator. Sprinkle toasted sesame seeds and flax seeds over top for extra beauty points and yumminess.

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This entry was posted in Recipes.

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