From Paulette Vickery's Recipe Collection

BB: CHINESE CHICKEN SALAD TWO

poultry, salads

1 cup cooked chicken breasts
1/2 cup water chestnuts, drained
1/2 cup bean sprouts
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup cooked brown or white rice
2 tablespoon nonfat italian dressing
1 teaspoon soy sauce
1 tablespoon nonfat ranch dressing
1 tablespoon nonfat sour cream
1 tablespoon lemon juice

In a large bowl mix together chicken cut in cubes, chopped water chestnuts, bean sprouts, celery, and onion. In a separate bowl, pour Italian dressing over cooked rice, and stir until absorbed. Then add to chicken mixture. Mix together soy sauce, ranch dressing, sour cream, and lemon juice, and toss with all other ingredients. Per serving: fat 1 G, cholesterol 12 MG, fiber 2 G, calories 89, 10 percent calories from fat, protein 6 G, carbohydrate 14 G, sodium 205 MG.

Yield: 8 servings





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