Five-Spice Chicken Salad

Five-Spice Chicken Salad with Honey Lime Vinaigrette

Ingredients

• 1 tablespoon low-sodium soy sauce
• 2 teaspoons five-spice powder
• 1 teaspoon chili garlic sauce or Sriracha
• 1 pound boneless, skinless chicken breasts
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1/2 teaspoon honey
• 6 cups sliced or shredded romaine lettuce
• 2 cups baby arugula
• 1/4 cup loosely packed fresh cilantro leaves
• 1/2 English cucumber, sliced
• 1 cup carrots, coarsely shredded
• 4 large radishes, thinly sliced

Directions

Combine soy sauce, five-spice powder and chili garlic sauce. Rub evenly over chicken. Pan fry chicken 4 minutes on each side, or until done. Cool slightly and thinly slice. Set aside.

In a small bowl, whisk together lime juice, olive oil, vinegar, water and honey. Divide greens and vegetables evenly in 4 serving bowls. Top with chicken. Drizzle honey lime vinaigrette evenly over salad.

Nutrition Information

Serves: 4 |  Serving Size: 1 chicken breast and 2 1/2 cups salad mixture

Per serving: Calories: 226; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 65mg; Sodium: 420mg; Carbohydrate: 11g; Dietary Fiber: 4g; Sugar: 6g; Protein: 26g

Nutrition Bonus: Potassium: 470mg; Iron: 8%; Vitamin A: 272%; Vitamin C: 32%; Calcium: 8%