Chinese Chicken Salad

• 1 cup Rockin Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie Asian sauce
• Juice from 1 lime
• 1 teaspoon chili garlic sauce
• Shredded skinless breast meat from 1 rotisserie or roast chicken
• 4 cups shredded red cabbage
• 4 ounces snow peas, strings removed
• 1/2 cup chopped fresh cilantro
• 2 tablespoons black sesame seeds
• 6 tablespoons textured vegetable protein (TVP), such as Bobs Red Mill (optional)

1. In a large bowl, whisk together the Asian sauce, lime juice, and chili garlic sauce.
2. Add the shredded chicken, red cabbage, snow peas, cilantro, and sesame seeds.
3. Toss the salad to combine.
4. Chill in the refrigerator until serving time, up to 6 hours.
5. If desired, sprinkle the salad with textured vegetable protein right before serving.
6. Fat: 26.1g (before), 5.5g (after)
7. Calories: 801 (before), 221 (after)
8. Protein: 25g
9. Carbohydrates: 19g
10. Cholesterol: 44mg
11. Fiber: 5g
12. Sodium: 1,424mg

rockin asian, lime, garlic sauce, skinless breast meat, shredded red cabbage, snow peas, fresh cilantro, black sesame seeds, textured vegetable protein

Taken from www.epicurious.com/recipes/food/views/chinese-chicken-salad-374910 (may not work)