Asian Chicken Salad

• 4 tablespoons sesame oil
• 3 tablespoons rice wine vinegar
• 12 teaspoon salt
• 12 packet sugar substitute
• 4 cups bok choy, thinly sliced (Chinese cabbage)
• 1 lb cooked chicken breast, shredded
• 4 green onions, thinly sliced
• 1 carrot, grated
• 14 cup chopped fresh cilantro
• 14 cup chopped roasted peanuts or 14 cup almonds

1. In large bowl, mix sesame oil, vinegar, salt and sugar substitute.
2. Add bok choy, chicken, green onions and carrot.
3. Toss gently to combine ingredients.
4. Serve and top with cilantro and peanuts.
5. If you don't like topping, serve plain (just as good).
6. Net Carbs: 5.
7. 5 per serving.

sesame oil, rice wine vinegar, salt, sugar substitute, bok choy, chicken, green onions, carrot, fresh cilantro, peanuts

Taken from www.food.com/recipe/asian-chicken-salad-93213 (may not work)