Serves: 6
Total Calories: 212
1. Combine chicken with almonds, cabbage, and green onions. Pour seasoning packet over them. Toss to coat.
2. In glass jar combine splenda, oil, salt, pepper, and vinegar shake until blended. Pour over salad toss. Add more salt and pepper as needed. Cover and refrigerate for at least 2 hours or for as long as 24 hours.
Note: To toast sesame seeds, spread in shallow pan in single layer bake at 350°F. for 2 to 3 minutes, stirring occasionally. To toast slivered almonds, spread in single layer in shallow pan bake at 350°F. for about 5 minutes.
This Chicken Salad Oriental recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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