Chicken & Grape Salad
with Ginger Peanut Dressing 

Servings: 4
Printable version
revised 9-14-11

Ingredients:

• ¾ c. green grapes, cut in half

• ¾ c. red grapes, cut in half

• 2/3 c. coarsely chopped celery

• ½ head Romaine, torn or chopped

• ¼ c. chopped pecans

• 1 pound boneless skinless chicken breasts

Dressing;

• 1½ Tbl. sugar

• 1 Tbl. crystallized ginger, or ginger paste
  

• 2 Tbl. low-sodium soy sauce

• ¼ tsp. red pepper flakes

• 1 garlic clove, crushed

• ¼ c. creamy peanut butter

• 2 Tbl. water 
  

Directions:

1. Broil chicken breast 7- to 8-minutes or so, on each side until cooked through. Let cool then dice into small chunks.

2. Add grapes, celery, lettuce, pecans and chicken to a salad bowl.

3. Place dressing ingredients in blender and blend until smooth. If you use the ginger paste, you can skip the blender and mix them by hand with a fork.

4. Pour dressing over salad and toss.
   

5. Divide evenly between four plates, and serve.

Nutrition: (Serving size: ¼^th recipe with dressing)

calories: 330       protein: 30.1g       total carbohydrate: 21.4g      total fat: 15.1g

sugars: 15.1g      sodium: 228mg     dietary fiber: 3.1g           saturated fat: 2.6g

Nutrition: (Serving size: ¼^th recipe [JUST SALAD NO DRESSING])
calories: 213       protein: 25.5g      total carbohydrate: 12.5g      total fat: 7.02g
sugars: 9.6g       sodium: 59mg      dietary fiber: 2.1g            saturated fat: 0.9g