Stir Fry Chicken Salad

• 6 cups shredded romaine lettuce
• 1 cup each: sliced green pepper/green onion/ carrots
• 1 Tbsp. minced fresh ginger
• 8 ounce boneless skinless chicken breasts cut in bite-size pieces
• ½ cup low fat/low sodium chicken broth
• ½ cup instant brown rice
• 3 Tbsp. each: light soy sauce/ balsamic or wine vinegar
• 1 Tbsp. toasted sesame seeds

1. Toss shredded romaine lettuce, green pepper and red onion in a large bowl. Refrigerate until ready to use.
2. Lightly spray a large nonstick skillet and heat to medium-high.
3. Sauté carrots, fresh ginger and chicken until brown.
4. Add broth with instant brown rice, soy sauce and vinegar.
5. Cook until rice is tender and chicken is done.
6. Toss with lettuce mixture and serve topped with toasted sesame seeds.

Makes 4 servings. Serving size: 3 cups

Nutritional analysis per serving:

• Calories 210
• Calories from Fat 25
• Saturated Fat 0g
• Total Fat 2g
• Cholesterol 35mg
• Sodium  450mg
• Total Carbohydrate 27g
• Dietary Fiber 6g
• Protein 19g

Exchanges: 1 bread, 1 meat, 2 vegetables