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Chinese Chicken Salad














Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 each whole chicken
roasted, plain, about 2 1/2 pounds
8 ounces mung bean sprouts
2 medium cucumbers
1 each carrots
3 tablespoons tahini (sesame paste)
or peanut butter
2 tablespoons scallions, spring or green onions
finely chopped
2 teaspoons sesame oil
2 tablespoons Chinese rice vinegar
or cider vinegar
3 tablespoons soy sauce, light
1 ½ tablespoons garlic
finely chopped
1 teaspoon salt
2 teaspoons sugar
cup chicken broth
1 tablespoon rice wine
or dry sherry


Trim the bean sprouts at both ends.

Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon.

Finely shred the cucumber into 3-inch lengths.

Peel and finely shred the carrots into 3-inch lengths.

Set the vegetables aside.

Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver.

Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots.

Combine all the ingredients for the dressing and mix them thoroughly.

(An electric blender is useful for this, but you could use a screw-top jar and shake everything in it well.)

Pour the dressing all over the chicken and vegetables and mix well.

Serve at once.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 5638% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 755mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 36% Vitamin C 8%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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