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Kathy's Mandarin chicken salad

Kathy's Mandarin chicken salad

For salad:

12 cups Romaine lettuce or other salad greens, torn into pieces and loosely packed

4 boneless, skinless chicken breast halves

1 10-ounce bag of shredded carrots

2 tablespoons toasted and salted sesame seeds

1{ cups canned mandarin oranges, packed in juice and drained

1 cup shredded red cabbage

1 cup crispy (chow mein) noodles

For dressing:

\ cup light mayonnaise

2{ tablespoons rice vinegar

1 tablespoon Splenda

2{ teaspoons sesame oil

2{ teaspoons soy sauce

\ teaspoon garlic powder

Put the chicken breasts in a pot of boiling water, reduce the heat, cover the pot and simmer for 20 to 25 minutes, or until the chicken is tender and no longer pink. Once it's thoroughly cooked, remove the chicken from the pot, cool the meat and then dice it into bite-sized pieces.

Combine all of the dressing ingredients in a medium bowl and mix with an electric mixer until blended. Chill the dressing before serving.

While the dressing chills, combine all of the salad ingredients in a large bowl. Toss the dressing into the salad or serve the dressing on the side.

Serves 4.

Per serving (\ of the salad with 2 tablespoons dressing): 384 calories, 26 carb grams, 715mg sodium, 14.8 fat grams, 68mg cholesterol, 30 protein grams, 3.6 fiber grams

Dressing adapted from a recipe in "Top Secret Restaurant Recipes 2" by Todd Wilbur

Reach Kathy Manweiler at 316-268-6266 or For more Don't Say Diet recipes, visit the Alive & Well Web site at