Recipe - Grilled Asian Chicken Salad

4 Boned and skinned chicken
breast halves
One fourth cup Rice vinegar
One fourth cup Fresh lime juice
1 tablespoon Low sodium soy sauce
1 teaspoon Fresh ginger grated
One half teaspoon Red pepper flakes
6 cup Spinach leaves torn
1 One half cup Bean sprouts
1 Red bell pepper cut into
strips

Recipe By: Cooking Light, April 1997 (modified)

Broil chicken in oven, 8 minutes per side or until done. Cut into thin
strips; set aside.

Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes
in a small bowl.

Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper
strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to
coat.

Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g
Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest
eatlf.v097.n092 by Joanne McAndrews Eisenman jmca@nwu.edu on Apr 6, 1997