Recipe and Photo by: Better Homes and Gardens
Dress up bite-sized bits of leftover cooked chicken breast with this fabulous peanut butter, soy sauce and ginger dressing.
cut up romaine or napa cabbage
chopped, cooked chicken breast (about 10 ounces)
apple, cored and cut into chunks
green and/or red seedless grapes, halved
reduced-fat peanut butter
reduced-sodium soy sauce
teaspoon ground ginger
Fresh pineapple spears (optional)
1. On four salad plates, arrange romaine, chicken, apple, and grapes.
2. In a small bowl, whisk together the water, peanut butter, soy sauce, and ground ginger. Drizzle sauce over arranged salad. If desired, garnish with pineapple spears. Makes: 4 (2-1/4 cup) servings
nutritional info per serving
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