1 HEAD OF RED CABBAGE, SHREDDED
1 CUP BONELESS SKINLESS CHICKEN BREAST
1/4 CUP SOY SAUCE
1 SMALL CAN WATER CHESTNUTS
1/4 CUP GREEN ONION, SLICED
1 CUP HENDRICKSON'S VINEGARETTE DRESSING
2 TEASPOONS SPLENDA
CUBE CHICKEN INTO SMALL CUBES. SAUTE' CHICKEN IN HEATED SOY SAUCE UNTIL DONE. REMOVE CHICKEN FROM HEAT AND CHILL. MIX SPLENDA & DRESSING TOGETHER. ADD ALL INGREDIENTS TOGETHER ONCE CHICKEN HAS CHILLED. SALAD KEEPS FOR 4-5 DAYS.
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