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Cantonese Chicken Salad


1 lb. boneless chicken breasts
6 oz. fresh pea pods (snow peas)
Salt and pepper to taste
1/4 tsp. ground ginger
1 (8 oz.) can sliced water chestnuts, drained
1 c. julienned carrots
2 green onions with tops, sliced
1/4 c. sliced almonds
2/3 c. lo-cal buttermilk-based salad dressing


Arrange chicken breasts around the outer edges of a 9 inch glass pie plate. Cover with plastic wrap and microwave on high 5 to 6 minutes; set aside to cool.

Wash pea pods. Cut off stems and strings (if necessary). Place in a 3 quart round casserole. Cover with plastic wrap and microwave on high 2 to 3 minutes. Drain.

Coarsely chop chicken and add to peas. Sprinkle with salt and pepper to taste. Add ginger, water chestnuts, carrots, onions and almonds. Add salad dressing; mix well. Chill. Serve on lettuce leaves. Makes 4 large servings, 330 calories each. Keeps in refrigerator 3 days. Do not freeze.

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