Chinese Chicken & Sesame Salad
From WW mag
Serves 4
Points per serving: 2 (original points)
In a large salad bowl whisk together 1 tbsp toasted sesame
oil, 1 tbsp rice vinegar or white wine vinegar with 2 tbsp light soy sauce and
1 tsp sesame seeds.
Shred 1 head of Chinese leaves and tear up 2 heads pak choy
or chicory. Add to the bowl with 175g beansprouts and 1 large carrot,
grated or pared into strips. Season, toss together and share onto 4
plates.
Tear 250g cooked chicken into pieces and cook in a pan
misted with low fat spray until crispy, about 3 mins. Add to the salad
with some chopped chives or spring onion.
For a veggie
alternative at 1½ pts per serving, marinate a 285g pack of
original tofu, cut into cubes in the soy sauce mixture for 1 hour before adding
the other ingredients.
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