CH0P-CH0P CHICKEN

Dressing:
1/4 cup low sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon toasted sesame oil
2 teaspoons granular sugar substitute 

Salad:
4 boneless, skinless chicken breast halves, cooked and cut into strips (about 7 ounces each)
3 cups Napa cabbage, sliced
1 medium head endive, sliced lengthwise in narrow strips
1 cup cucumber, peeled and cut in 1/4-inch dice
1/2 cup red and yellow peppers, sliced
1/2 cup celery, sliced on the diagonal
1/2 cup macadamia nuts, chopped
2 tablespoons fresh cilantro, chopped

1. In a large bowl, mix soy sauce, lemon juice, sesame oil and sugar substitute. Add chicken, cabbage, endive, cucumber, peppers and celery and toss well. Let the salad sit for 15 minutes for flavors to blend. Mix in nuts and cilantro before serving.

Servings: 4
Prep time: 10 minutes
Bake/Cook time: 15 minutes