Oriental Chicken Salad

Shared by: Dancer

6 Points Per Serving

1 pound skinless, boneless chicken breasts or thighs

3/4 cup frozen orange juice concentrate, thawed

2 cups water

2 tablespoons sliced green onion

3 ounces packaged dried Chinese egg noodles or fine egg noodles, broken

Soy-Ginger Dressing (see recipe, below)

1 cup red or green sweet pepper cut into thin strips

1 8-ounce can sliced bamboo shoots, drained

4 cups torn butterhead (Boston or Bibb) lettuce

4 oranges, peeled, sectioned, and seeded

orange Slice Twists (optional)

Rinse chicken. Reserve 3 tablespoons of the thawed concentrate for dressing. In a large skillet combine remaining concentrate, water, and onion. Bring to boiling; add chicken. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Drain chicken, discarding liquid and onion. When chicken is cool enough to handle, cut into bite-size strips. Meanwhile, cook noodles according to package directions. Drain; rinse with cold water and drain again. In a salad bowl combine chicken strips and cooked noodles. Pour Soy-Ginger Dressing over chicken mixture. Cover and chill for 2 to 24 hours.

To serve, add pepper strips and bamboo shoots to chicken mixture. Toss well. Divide lettuce among 6 individual serving plates. Spoon chicken mixture on lettuce. Top salads with orange sections. If desired, garnish with citrus twists.

Makes 6 main-dish servings.

SOY-GINGER DRESSING:

reserved 3 tablespoons orange juice concentrate

3 tablespoons reduced-sodium soy sauce

2 tablespoons olive oil or salad oil

1 tablespoon water

1 teaspoon toasted sesame oil

1 teaspoon grated gingerroot

In a screw-top jar combine the reserved 3 tablespoons orange juice concentrate, 3 tablespoons reduced-sodium soy sauce, 2 tablespoons olive oil or salad oil, 1 tablespoon water, 1 teaspoon toasted sesame oil, and 1 teaspoon grated gingerroot. Cover and shake well.

Makes about 1/2 cup dressing.

Per Serving Calories...266 Fat...8 g Carbs...30 g Sodium...306 mg Fiber...2 g.